Easy Chicken Noodle Soup-Mel's Kitchen Cafe

INGREDIENTS

• 2 quarts (8 cups) chicken broth or stock (see note above)
• 1 cup diced celery
• 1 cup diced carrots
• 1/2 cup diced onion
• 1 bay leaf
• 3/4 teaspoon dried parsley
• 1/4 teaspoon dried thyme
• 8 to 12 ounces homestyle egg noodles (see note above or here's a homemade version)
• 2 cups cooked, diced or shredded chicken (see note above if you don't have already cooked chicken on hand)
• Salt and pepper to taste

DIRECTIONS

Report this ad

1. In a 4- or 5-quart pot, combine the broth, celery, carrots, onion, bay leaf, parsley and thyme. Bring to a simmer and cook, covered, until the vegetables are tender, 8-10 minutes.
2. Stir in the noodles and cook according to package directions until al dente.
3. Add the chicken and cook for another 1-2 minutes.
4. Season to taste with salt and pepper (important!) and serve.