Chicken Noodle Soup
julie
ingredients
- 8 cups water
- 4 skinless chicken breast halves (6-ounce)
- 1 cup chopped onion
- 1 cup chopped celery
- 1 cup chopped carrot
- 3/4 cup chopped parsnip
- 1 tablespoon penzey chicken soup base
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 can fat-free (15.75-ounce) less-sodium chicken broth
- 5 cups cooked egg noodles (about 8 ounces uncooked)
directions
- 1
1. Combine the water and chicken in a Dutch oven, and bring to a boil. Reduce heat, and simmer 15 minutes or until chicken is done.
- 2
2. Add chicken, onion, and next 7 ingredients (onion through broth) to pan; bring to a boil. Reduce heat, and simmer 20 minutes or until vegetables are tender. Stir in noodles; cook over medium heat until thoroughly heated.
Source: Julie Davis
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