Wednesday, February 20, 2013

Quick Chicken Noodle Soup Recipe...

Here is a quick chicken noodle soup recipe adapted from CountryLiving.


  • 2  carton(s) (26-ounce) reduced-sodium chicken stock or broth
  • 2  cup(s) water
  • 3  large carrots, peeled and thinly sliced
  • 3  stalk(s) celery, thinly sliced
  • 1  large onion, finely chopped
  • 3 1/2 cup(s) cooked, shredded chicken
  • 1/2  pound(s) extra-wide egg noodles
  • 2  tablespoon(s) minced parsley
  • 2  teaspoon(s) kosher salt
  • 1/2  teaspoon(s) freshly ground black pepper


  1. In a 5 to 6-quart soup pot, bring stock, water, carrots, celery and onion to a boil; reduce heat to medium-low, cover and simmer 15 minutes.
  2. Stir in chicken and noodles; cover pot and continue to simmer 7 minutes, or until noodles are just tender. Stir in parsley, salt, and pepper. Ladle into bowls and enjoy!

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