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Chicken Noodle Soup

Western.Chefs's picture
Ingredients
  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
Directions

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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Asian
Course: 
Appetizer
Method: 
Simmering
Dish: 
Soup
Ingredient: 
Chicken
Interest: 
Healthy
Cook Time: 
25 Minutes
Servings: 
8

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Average: 4.2 (17 votes)