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Chicken Noodle Soup

Makes: 4 servings
Prep 20 mins Cook 15 mins
Chicken Noodle Soup
Ingredients
  • 4 1/2  cups  chicken broth
  • 1  cup  chopped onion (1 large)
  • 1  cup  sliced carrot (2 medium)
  • 1  cup  sliced celery (2 stalks)
  • 1  teaspoon  dried basil, crushed
  • 1  teaspoon  dried oregano, crushed
  • 1/4  teaspoon  ground black pepper
  • 1  bay leaf
  • 1 1/2  cups  dried medium egg noodles
  • 2  cups  chopped cooked chicken or turkey
  •  Thinly sliced fresh basil leaves
Directions

1. 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.

2. 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 KitchenChicken 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)
  • Servings Per Recipe 4,
  • cal. (kcal) 241,
  • Fat, total (g) 7,
  • chol. (mg) 77,
  • sat. fat (g) 2,
  • carb. (g) 20,
  • fiber (g) 3,
  • pro. (g) 24,
  • sodium (mg) 1190,
  • Potassium (mg) 454,
  • calcium (mg) 61,
  • iron (mg) 2,
  • Percent Daily Values are based on a 2,000 calorie diet

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