Chunky Chicken Noodle Soup with Vegetables
|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|
|Cut up cooked chicken||2 Cup (32 tbs)|
|Finely chopped parsley||1 Tablespoon|
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.