chicken noodle soup
(1 RATING)
This is the recipe from Better Homes and Gardens New Cook Book. It is very yummy. Our favorite.
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prep time
10 Min
cook time
25 Min
method
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yield
6 serving(s)
Ingredients
- 4 1/2 cups chicken broth
- 1/2 cup chopped onion (1 medium)
- 2 teaspoons snipped fresh basil - or - 1/2 teaspppn dried basil, crushed
- 2 teaspoons snipped fresh oregano - or- 1/2 teaspoon dried oregano, crushed
- 1/4 teaspoon pepper
- 1 - bay leaf
- 10 ounce packages frozen mixed vegetables
- 1/2 cup medium noodles or other small pasta
- 2 cups cubed cooked chicken or turkey (i use left-overs, canned, or rottiserie)
- 1 can 14 1/2 ounce tomatoes, cut up
How To Make chicken noodle soup
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Step 1In a large saucepan combine chicken broth, onion, basil, oregano, pepper, and bay leaf.
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Step 2Stir in vegetables. Bring to boiling; stir in uncooked noodles.
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Step 3Return to boiling; reduce heat. Cover; simmer 8 minutes or until noodles are tender but still firm and vegetables are crisp-tender
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Step 4Discard bay leaf. Stir in chicken or turkey and undrained tomatoes; heat through.
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Step 5Makes 8 cups. 190 calories, 5 g total fat (1 gram sat. fat), 50 mg. chol., 754 mg. sodium, 14 grams carbo., 1 g. fiber, 21 g. pro.
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