Recipe | Homemade Chicken Noodle Soup by Sue Ready

"I work for a non-profit organization. This recipe was developed to serve senior guests who come for lunch and bingo twice a month. The soup tastes even better the second day." Serves 6.
  • 4 cups cooked chicken diced (a time saver buy a deli rotisserie chicken)
  • 2 TB. butter
  • 1 cup diced celery
  • 1 cup diced carrots
  • 1/2-3/4 cup diced onion
  • 2 containers each 32 oz. chicken broth (use ones that are low sodium and fat free)
  • 1 tsp. dried basil
  • 1 tsp. dried thyme
  • 1 bay leaf
  • 1/4 tsp. ground marjoram
  • 1 tsp. dried parsley flakes
  • 1/8 tsp. pepper
  • 1/2 tsp. minced garlic from a jar
  • 1-1/3 cups dried wide egg noodles-may want more in soup but start out small 
In a large stock pot saute in 2 TB. butter onion, garlic and celery til tender. Add broth, carrots, chicken and spices, Bring mixture to a boil and reduce heat to low and simmer, covered about 45 minutes till carrots are tender, Last 10 minutes of cooking time uncover add in noodles, Remove bay leaf before serving. May need to add more broth on second day when serving soup since noodles absorb liquid

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