Chicken Noodle Soup
|Chicken stock/Low sodium chicken broth||8 Cup (128 tbs)|
|Salt||3⁄4 Teaspoon (Or To Taste)|
|Carrots||3 Large, peeled and thickly sliced to make 1 1/2 cups|
|Stalk celery||1 , diced to make 1/2 cup|
|Black pepper||1⁄4 Teaspoon|
|Fine egg noodles||2 Ounce (Uncooked)|
|Diced cooked chicken||12 Ounce (2 Cups)|
|Frozen peas||1 Cup (16 tbs)|
|Minced parsley||1 Tablespoon|
|Snipped dill||1 Tablespoon|
1. In a large saucepan, bring the stock and salt to a boil over high heat. Add the carrots, celery, and pepper, then lower the heat and simmer, uncovered, for 10 minutes.
2. Stir in the noodles and simmer 8 minutes longer, stirring occasionally, until the noodles are tender. Add all of the remaining ingredients; cook, uncovered, for 5 minutes or until heated through.