I love chicken noodle soup! This recipe is a little more low calorie than my Grandma's Hearty Chicken Noodle Soup I posted before. This one is very simple to make. My mother-in-law makes her Chicken Noodle Soup very similarly. She doesn't use a recipe or anything, however. I adapted this recipe from my cooking class I took like 5 years ago. We love it! We love it so much we double it. So this recipe makes about 12 servings. If you want less just cut the recipe in half.
Ingredients:
16 Cups of Chicken Broth or 2 48 oz. boxes
4 Celery Stalks diced up small
4 Regular Carrots halved and diced or about 25 baby carrots diced up
2 yellow onions finely diced
1 Rotisserie Chicken Breast Chopped Up into bite sized chunks
4 oz. of dried wide egg noodles
3 Tb. of Fresh Parsley or 3 tsp. of dried parsley
Salt and Pepper to taste
Directions:
Chop up all your veggies. I like to dice the onions in my little cuisniart to save my make-up :).
Get your chicken broth simmering. Add the veggies in and stir and simmer getting them tender.
Add in your noodles and cook according to the directions and until they are tender.
Add in your chopped up chicken.
Add in 2 tsp. of dried parsley or 2 Tb. of fresh parsley.
Add Salt and Pepper to taste
Serve in individual bowls topping with a bit more parsley.
Yum!
Enjoy!
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