Easy Chicken Noodle Soup
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.Advertisement
Stir in chicken; heat through. Discard bay leaf. To serve, ladle soup into bowls. If you like, sprinkle with parsley. Serves 6.
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.