2 , cooked and chunked (May Use Leftover Chicken, / Cook Fresh Breasts In 2 Tablespoons Butter / Margarine And Chopped.)
2 Tablespoon (For Vegetables)
1 Cup (16 tbs)
1 Cup (16 tbs)
1⁄2 Cup (8 tbs)
30 Ounce (2 Cans Of 15 Ounce Each)
1 1⁄2 Cup (24 tbs), uncooked (Medium-Sized)
Melt 2 tablespoons of butter or margarine in a large saucepan over medium heat. Add 1 cup chopped onion, 1 cup chopped carrots, and 1/2 cup chopped celery. Saute for about 10 minutes, until the onions and celery are clear, and the carrots are soft. Add the chunked chicken, and season with salt and pepper to taste. Transfer the chicken/vegetable mixture to a medium to large pot. Add 2 cans of chicken broth, and 1 1/2 cups of uncooked noodles. Place over medium heat, and bring to a boil. Reduce heat to low, cover pot with a lid, and simmer about 15 minutes, until the noodles are cooked through and all the flavors are blended. Ladle soup into individual serving bowls. Serve with saltine crackers. Guaranteed to make you feel better, if you are feeling under the weather!
Melt away the winter chill with this warm soup recipe. Betty shares her all-time favorite chicken noodles soup recipe that is hearty and light and makes for a wonderful addition to your lunch or dinner platter. Just tune into this video recipe to master the art of making the perfect chicken noodle soup at home which is a ubiquitous part of all Vietnamese kitchen.