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Easy Chicken Noodle Soup
Cook: 15 mins to 17 mins
Ingredients
- 3 14 ounce can reduced-sodium chicken broth
- 1 cup chopped onion (1 large)
- 1 cup sliced carrots (2 medium)
- 1 cup sliced celery (2 stalks)
- 1 cup water
- 2 teaspoons dried Italian seasoning, crushed
- 1/2 teaspoon ground black pepper
- 1 bay leaf
- 1 16 ounce package frozen egg noodles
- 2 cups chopped cooked chicken or turkey*
- 2 tablespoons snipped fresh parsley (optional)
Directions
1. In a 3-quart saucepan, combine broth, onion, carrots, celery, water, Italian seasoning, black pepper, and bay leaf. Bring to boiling; reduce heat. Simmer, covered, for 5 minutes. Stir in frozen noodles. Return to boiling; reduce heat. Simmer, covered, for 10 to 12 minutes or until noodles are tender but still firm and vegetables are just tender.
2. Stir in chicken; heat through. Discard bay leaf. To serve, ladle soup into bowls. If you like, sprinkle with parsley. Serves 6.
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Tip:
*
If you don't have any leftover chicken or turkey, use about 1/2 of a 2- to 2-1/2-pound whole or cut-cup purchased roasted chicken from the supermarket deli, then skin, bone and chop. Or, poach 3/4 pound skinless, boneless chicken breast halves: Place chicken in a skillet with 1-1/2 cups water. Bring to boiling; reduce heat. Simmer, covered, for 12 to 14 minutes or until chicken is tender and no longer pink. Drain; cut into cubes.
