Chicken Noodle Soup

Homemade chicken noodle soup is a staple in nearly every home. Try this quick-and-easy recipe that combines tender chunks of meat, pasta, and flavorful herbs in one steaming bowl.



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Ingredients
  • 4 1/2  cups 
    chicken broth
  • 1   cup 
    chopped onion (1 large)
  • 1   cup 
    sliced carrot (2 medium)
  • 1   cup 
    sliced celery (2 stalks)
  • 1   teaspoon 
    dried basil, crushed
  • 1   teaspoon 
    dried oregano, crushed
  • 1/4  teaspoon 
    ground black pepper
  • 1   
    bay leaf
  • 1 1/2  cups 
    dried medium egg noodles
  • 2   cups 
    chopped cooked chicken or turkey
  •  
    Thinly sliced fresh basil leaves
Directions
1.
In a 3-quart saucepan combine broth, onion, carrot, celery, basil, oregano, pepper, and bay leaf. Bring to boiling; reduce heat. Simmer, covered, for 5 minutes.
2.
Stir in noodles. Return to boiling; reduce heat. Simmer, covered, for 8 to 10 minutes or until noodles are tender but still firm and vegetables are just tender. Remove and discard bay leaf. Stir in chicken; heat through. To serve, ladle soup into bowls. Sprinkle each serving with basil.
Variation
  • Chicken Tortellini Soup: Prepare as above, except substitute small broccoli florets for the celery and one 9-ounce package refrigerated cheese-filled tortellini for the noodles. Add the broccoli and 1 cup sliced fresh mushrooms with the tortellini.
Variation
  • Parmesan-Pesto Chicken Noodle Soup: Prepare as directed, except substitute 1 small zucchini, halved lengthwise and sliced, for the celery; Italian seasoning for the basil and oregano; and dried small shell macaroni for the noodles. Add 2 cloves garlic, minced, to the broth mixture. Add the zucchini with the macaroni. Meanwhile, spread each of 4 slices Italian bread with 1 tablespoon refrigerated basil pesto; sprinkle each with 1 tablespoon finely shredded Parmesan cheese. Place bread slices, pesto sides up, on a baking sheet. Preheat broiler. Broil 3 to 4 inches from the heat about 2 minutes or until cheese melts. Serve toasted bread with soup.
Nutrition information
Per Serving: cal. (kcal) 241, Fat, total (g) 7, chol. (mg) 77, sat. fat (g) 2, carb. (g) 20, fiber (g) 3, pro. (g) 24, sodium (mg) 1190, Potassium (mg) 454, calcium (mg) 61, iron (mg) 2, Percent Daily Values are based on a 2,000 calorie diet
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