Fool proof chicken soup

6 Servings

Ingredients

Quantity Ingredient
2 tablespoons Vegetable oil
1 large Onion; chopped
1 large Leek; sliced
2 larges Carrots; sliced
1 Stalk celery; sliced
1 Clove garlic; minced
3 10 oz cans chicken broth
2 cans Water
1 small Bay leaf
¼ teaspoon Dried thyme
¼ teaspoon Dried rosemary
2 cups Medium egg noodles
1½ cup Cooked chicken; cubed
¼ cup Chopped fresh parsley
Salt and pepper; to taste

Directions

In a large soup pot heat oil and saute onions, leeks, carrots, celery and garlic for 3-4 minutes or until fragrant. Add chicken broth, water, bay leaf, thyme, and rosemary, bring to a boil; stir in noodles. Reduce heat, cover and cook for about 10 minutes or until noodles are tender and chicken is cooked. Remove bay leaf, stir in parsley and add salt and pepper to taste.

Recipe by: Homemakers - March 1997 Posted to recipelu-digest by "Crane C. Walden" <cranew@...> on Feb 6, 1998

Related recipes