Chicken Noodle Soup
"found this recipe in Redbook - easy & good."
- Ready In:
- 43mins
- Ingredients:
- 11
- Yields:
-
12 cups
- Serves:
- 6
ingredients
- 2 (26 ounce) cartons reduced-sodium chicken broth (6 cups) or (26 ounce) cartons broth (6 cups)
- 2 cups water
- 3 large carrots, peeled and thinly sliced
- 3 small parsnips, peeled and thinly sliced
- 3 stalks celery, thinly sliced
- 1 large onion, finely chopped (3/4 cup)
- 3 1⁄2 cups cooked shredded chicken (about 1 pound)
- 1⁄2 lb extra-wide egg noodles (about 6 cups)
- 2 tablespoons minced parsley
- 2 teaspoons kosher salt
- 1⁄2 teaspoon fresh ground black pepper
directions
- in a 5- to 6- quart soup pot, bring stock, water, carrots, parsnips, celery, and onion to a boil; reduce heat to medium-low, cover, and simmer 15 minutes.
- 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.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
We really enjoyed this soup. It's so easy and the flavor is great. I'm sure I'll be making this a lot in the coming winter months! -
This was very good and easy to prepare. Thanks for sharing this.
