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Chicken Noodle Keep Away The Flu Soup

chef.expert's picture
Ingredients
  Canned fat free reduced sodium chicken broth 29 Ounce (2 Cans, 14 1/2 Ounce Each)
  Water 1⁄2 Cup (8 tbs)
  Chicken tenders 8 Ounce
  Chopped onion 1⁄2 Cup (8 tbs)
  Sliced carrots 1 Cup (16 tbs)
  Sliced celery 1 Cup (16 tbs)
  Sliced zucchini 1 Cup (16 tbs)
  Sliced mushrooms 1 Cup (16 tbs)
  Broken egg noodles 2⁄3 Cup (10.67 tbs)
  Chopped fresh parsley 1⁄4 Cup (4 tbs)
  Salt To Taste
  Freshly ground black pepper To Taste
Directions

1. In medium saucepan bring chicken broth and water to boil over medium heat. Add chicken. Stir, cover, and remove from heat. Let stand 10 minutes. Chicken will cook perfectly. Lift chicken from broth with slotted spoon and set aside to cool.
2. Return broth mixture in saucepan to boil. Add onion, carrots, and celery. Cook 10 minutes or until vegetables are tender. Add zucchini, mushrooms, and noodles. Cook 5 minutes more.
3. Shred chicken. Add to saucepan. Add a little more water if desired if soup is too thick for your taste. Heat through. Stir in parsley. Season the soup to taste with salt and pepper.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Continental
Course: 
Main Dish
Method: 
Simmering
Dish: 
Soup
Ingredient: 
Chicken
Interest: 
Everyday
Preparation Time: 
5 Minutes
Cook Time: 
20 Minutes
Ready In: 
25 Minutes
Servings: 
4

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