Sunday, July 6, 2014

Chunky Chicken Noodle Soup

Old-fashioned taste and recipe

1/2 cup diced or sliced carrots
1/4 cut diced celery
1/2 cup chopped onion
1 tsp butter
6 cups chicken broth
1  1/2 cups diced cooked chicken
1 tsp salt
1/2 tsp dried marjoram
1/2 tsp dried thyme
1/2 tsp pepper
1  1/4  cups uncooked medium egg noodles
1 TBSP fresh parsley, minced

In a large saucepan, saute the carrot, celery, onion in butter for 10 minutes or until tender. Stir in the broth, chicken and seasonings. bring to a boil. Reduce heat. Add noodles, cook for 10 minutes or until noodles are tender. Sprinkle with parsley and serve.

6 servings