Chicken Noodle Soup Recipe #365778
found this recipe in Redbook - easy & good.
by macygirl09
43 min | 15 min prep
SERVES 6 , 12 cups
- 2 (26 ounce) cartons reduced-sodium chicken broth or broth (6 cups)
- 2 cups water
- 3 large carrots, peeled and thinly sliced
- 3 small parsnips, peeled and thinly sliced
- 3 stalks celery, thinly sliced
- 1 large onion, finely chopped (3/4 cup)
- 3 1/2 cups cooked shredded chicken (about 1 pound)
- 1/2 lb extra-wide egg noodles (about 6 cups)
- 2 tablespoons minced parsley
- 2 teaspoons kosher salt
- 1/2 teaspoon fresh ground black pepper
- in a 5- to 6- quart soup pot, bring stock, water, carrots, parsnips, celery, and onion to a boil; reduce heat to medium-low, cover, and simmer 15 minutes.
- Stir in chicken and noodles; cover pot and continue to simmer 7 minutes, or until noodles are just tender. Stir in parsley, salt, and pepper. Ladle into bowls.
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5 stars