Chicken Noodle Soup
This is a great recipe for the classic Chicken Noodle Soup. It is easy to make and perfect for cold winter nights or when you are feeling a little under the weather and need a nice, healthy bowl of soup.
"My fiance an I loved this recipe! I found that after making some ness changes, it made the recipe even better. 1 package Reames frozen egg noodles, 12 cups chicken broth, 2 cups water, 2 bay leaves, 2 tsp dried parsley an 1/2 tsp dried thyme.
Thanks for the great recipe!"
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|1 cupCarrots; , 1/4 inch thick slices|
|3/4 cupOnion; , chopped|
|4 Garlic cloves; , minced|
|1 cupCelery; , 1/4 inch thick slices|
|1/4 teaspoonFreshly ground black pepper|
|6 cupsFat free less sodium chicken broth|
|2 1/2 cupsUncooked egg noodles|
|1 Bay leaf|
|1 tablespoonLow-sodium soy sauce|
|3 cupsCooked chicken; , sliced or shredded|
|Coarsely ground black pepper; optional|
Chicken Noodle Soup Preparation
Heat a large saucepan or dutch oven pot with medium-high heat, coat with cooking spray. Add carrot, onion, and garlic; saute 5 minutes or until onion is lightly browned. Add celery, salt and 1/4 teaspoon pepper; saute 3 minutes. Add broth and next 3 ingredients; bring to a boil. Reduce heat and simmer 5 minutes. Add chicken; cook 3 minutes. Discard bay leaf. Sprinkle with coarsely ground black pepper, if desired.
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