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Chicken Noodle Soup
- In a 3-quart saucepan combine broth, onion, carrot, celery, basil, oregano, pepper, and bay leaf. Bring to boiling; reduce heat. Simmer, covered, for 5 minutes.
- Stir in noodles. Return to boiling; reduce heat. Simmer, covered, for 8 to 10 minutes or until noodles are tender but still firm and vegetables are just tender. Remove and discard bay leaf. Stir in chicken; heat through. To serve, ladle soup into bowls. Sprinkle each serving with basil.
From the Test Kitchen
Chicken Tortellini Soup:
Prepare as above, except substitute small broccoli florets for the celery and one 9-ounce package refrigerated cheese-filled tortellini for the noodles. Add the broccoli and 1 cup sliced fresh mushrooms with the tortellini.
Parmesan-Pesto Chicken Noodle Soup:
Prepare as directed, except substitute 1 small zucchini, halved lengthwise and sliced, for the celery; Italian seasoning for the basil and oregano; and dried small shell macaroni for the noodles. Add 2 cloves garlic, minced, to the broth mixture. Add the zucchini with the macaroni. Meanwhile, spread each of 4 slices Italian bread with 1 tablespoon refrigerated basil pesto; sprinkle each with 1 tablespoon finely shredded Parmesan cheese. Place bread slices, pesto sides up, on a baking sheet. Preheat broiler. Broil 3 to 4 inches from the heat about 2 minutes or until cheese melts. Serve toasted bread with soup.
Nutrition Facts (Chicken Noodle Soup)
- Per serving:
- 241 kcal cal.,
- 7 g fat
- (2 g sat. fat,
- 77 mg chol.,
- 1190 mg sodium,
- 20 g carb.,
- 3 g fiber,
- 24 g pro.
- Percent Daily Values are based on a 2,000 calorie diet