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Chunky Chicken Noodle Soup With Vegetables

21st.Century.Chef's picture
Ingredients
  Noodle soup mix with real chicken broth 4 1⁄2 Ounce (2 Envelopes)
  Water 6 Cup (96 tbs)
  Escarole head 1⁄2 Small, torn into pieces to make about 2 cups
  Stalk celery 1 Large, sliced
  Carrot 1 Small, sliced
  Frozen peas 1⁄4 Cup (4 tbs)
  Garlic clove 1 Small, finely chopped
  Dried thyme leaves 1⁄2 Teaspoon, crushed
  Whole cloves 2
  Bay leaf 1
  Cut up cooked chicken 2 Cup (32 tbs)
  Finely chopped parsley 1 Tablespoon
Directions

In large saucepan or stockpot, combine noodle soup mix, water, escarole, celery, carrot, peas, garlic, thyme, cloves and bay leaf. Bring to a boil, then simmer, uncovered, stirring occasionally, 15 minutes or until vegetables are tender. Stir in chicken and parsley; heat through. Remove bay leaf and cloves.
Microwave Directions: In 3-quart microwave-safe casserole, combine. Microwave uncovered at HIGH (Full Power), stirring occasionally, 20 minutes or until vegetables are tender. Stir in chicken and parsley; microwave, uncovered, 1 minute or until heated through. Remove bay leaf. Let stand covered 5 minutes.

Recipe Summary

Difficulty Level: 
Medium
Course: 
Appetizer
Method: 
Microwaving
Dish: 
Soup
Ingredient: 
Chicken
Preparation Time: 
25 Minutes
Cook Time: 
45 Minutes
Ready In: 
70 Minutes
Servings: 
4

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