Chunky Chicken Noodle Soup

SUBMITTED BY: sydny

"Marjoram and thyme come through nicely in this old-fashioned soup that tastes just like Grandma used to make. You can modify the recipe to include vegetables your family enjoys."

SERVINGS & SCALING

Original recipe yield: 6 servings

USMETRIC

About scaling and conversions

INGREDIENTS

1/2 cup diced carrots
1/4 cup diced celery
1/4 cup chopped onion
1 teaspoon butter or margarine
6 cups chicken broth
1 1/2 cups diced cooked chicken
1 teaspoon salt
1/2 teaspoon dried marjoram
1/2 teaspoon dried thyme
1/8 teaspoon pepper
1 1/4 cups uncooked medium egg noodles
1 tablespoon minced fresh parsley

READ REVIEWS (2)

DIRECTIONS

In a large saucepan or Dutch oven, saute carrot, celery and onion in butter until tender. Add broth, chicken and seasonings; bring to a boil. Reduce heat. Add noodles; cook for 10 minutes or until tender. Add parsley.

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REVIEWS

Reviewed on Dec. 5, 2007 by LADYISIS

The winter is here and my mother is 90 years old and I want to make sure she is eating right. I chose this recipe because of it's balance in nutrition. I did make a few changes but only because of my mother's preference. I added 1/2 cup of diced potatoes to make it creamy. I added a touch of garlic and added basil to give it more of a kick. All in all loved the recipe.

1 user found this review helpful

Reviewed on Dec. 2, 2007 by Nikki A

This recipe is simple, quick, easy, and tasty. It is now my family's favorite for lunch or dinner on any rainy and cold day.

1 user found this review helpful

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