Name: Easy Chicken Noodle Soup
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Ingredients: 3 14 ounce cans 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; ½ 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)

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.

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.

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Easy Chicken Noodle Soup

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Easy Chicken Noodle Soup

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