• 48 Ratings

Homemade chicken noodle soup is a staple in nearly every home. Try this quick-and-easy recipe that combines tender chunks of meat, pasta, and flavorful herbs in one steaming bowl.

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Ingredients

Directions

  • 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.

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  • 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.

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

241 calories, (2 g saturated fat, 77 mg cholesterol, 1190 mg sodium, 20 g carbohydrates, 3 g fiber, 24 g protein.

Reviews

48 Ratings
  • 5 star values: 20
  • 4 star values: 12
  • 3 star values: 7
  • 2 star values: 1
  • 1 star values: 8