CHUNKY CHICKEN NOODLE SOUP RECIPE RECIPES

Name: Chunky Chicken Noodle Soup
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 6 servings.
Ingredients: 1/2 cup finely chopped carrot; 1/4 cup finely chopped celery; 1/4 cup finely chopped onion; 1 teaspoon butter; 6 cups chicken broth; 1-1/2 cups cubed cooked chicken; 1 teaspoon salt; 1/2 teaspoon dried marjoram; 1/2 teaspoon dried thyme; 1/8 teaspoon pepper; 1-1/4 cups uncooked medium egg noodles; 1 tablespoon minced fresh parsley

CHUNKY CHICKEN NOODLE SOUP RECIPE: HOW TO MAKE IT

Chunky Chicken Noodle Soup Recipe: How to Make It image

Marjoram and thyme come through nicely in this old-fashioned soup that tastes just like Grandma used to make. You can modify the recipe to include vegetables your family enjoys. My kids love carrots, so I always toss in extra. —Coleen Martin, Brookfield, Wisconsin

Provided by Taste of Home

Categories Lunch

Total Time 25 minutes

Prep Time 10 minutes

Cook Time 15 minutes

Yield 6 servings.

Number Of Ingredients 12

Ingredients

1/2 cup finely chopped carrot
1/4 cup finely chopped celery
1/4 cup finely chopped onion
1 teaspoon butter
6 cups chicken broth
1-1/2 cups cubed cooked chicken
1 teaspoon salt
1/2 teaspoon dried marjoram
1/2 teaspoon dried thyme
1/8 teaspoon pepper
1-1/4 cups uncooked medium egg noodles
1 tablespoon minced fresh parsley

Steps:

Saute the carrot, celery and onion in butter in a Dutch oven 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.

Nutrition Facts : Calories 126 calories, FatContent 4g fat (1g saturated fat), CholesterolContent 40mg cholesterol, SodiumContent 1370mg sodium, CarbohydrateContent 9g carbohydrate (2g sugars, FiberContent 1g fiber), ProteinContent 14g protein.

CHUNKY CHICKEN NOODLE SOUP RECIPE | MYRECIPES

Chunky Chicken Noodle Soup Recipe | MyRecipes image

Provided by MyRecipes

Yield 6 servings (serving size: 1 cup)

Number Of Ingredients 15

Ingredients

1 (3-pound) broiler-fryer, cut up and skinned
4 cups water
¾ teaspoon poultry seasoning
¼ teaspoon dried thyme
3 celery tops
2 cups water
2 ounces uncooked medium egg noodles
½ cup sliced celery
½ cup sliced carrot
? cup sliced green onions
2 tablespoons minced fresh parsley
2 teaspoons chicken-flavored bouillon granules
¼ teaspoon coarsely ground black pepper
1 bay leaf
Additional coarsely ground black pepper (optional)

Steps:

Combine first 5 ingredients in a Dutch oven; bring to a boil. Cover, reduce heat, and simmer 45 minutes or until chicken is tender. Remove chicken from broth, discarding celery and reserving broth.
Skim fat from broth. Add 2 cups water and next 8 ingredients to broth; bring to a boil. Cover, reduce heat, and simmer 20 minutes.
Bone and chop chicken; add to broth mixture. Cook 5 minutes or until thoroughly heated. Discard bay leaf. Ladle soup into bowls, and sprinkle with additional pepper, if desired.

Nutrition Facts : Calories 204 calories, CarbohydrateContent 9.1 g, CholesterolContent 82 mg, FatContent 6.9 g, FiberContent 1 g, ProteinContent 25.4 g, SaturatedFatContent 1.9 g, SodiumContent 358 mg

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