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Chunky Chicken Noodle Soup With Vegetables

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Ingredients
  Noodle soup mix with real chicken broth 2 Ounce (2 Envelopes Lipton)
  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 1 Clove (5 gm), finely chopped (Small Clove)
  Thyme leaves 1⁄2 Teaspoon
  Whole cloves 2
  Bay leaf 1
  Cut up cooked chicken 2 Cup (32 tbs)
  Finely chopped parsley 1 Tablespoon
Directions

MAKING
1. In a heavy bottomed saucepan or stock pot, combine all ingredients except chicken and parsley. Stir to blend.
2. Place the pot on a medium flame and bring the liquid to a boil, then simmer for 15 minutes till or the vegetables are soft.
3. When vegetables are tender, add the diced chicken and parsley and stir to mix.
4. Simmer the soup for 2-4 minutes more and then take pot off the heat.
5. Using a slotted spoon, remove the bayleaf from the soup.

SERVING
6. Ladle the soup into deep dish soup plates
7. Serve piping hot along with crusty bread.

Recipe Summary

Difficulty Level: 
Very Easy
Cuisine: 
Fusion
Course: 
Appetizer
Method: 
Boiled
Dish: 
Soup
Ingredient: 
Chicken
Interest: 
Everyday, Healthy
Preparation Time: 
10 Minutes
Cook Time: 
15 Minutes
Ready In: 
25 Minutes
Servings: 
4

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