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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
    
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

DIRECTIONS

  1. 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.

© 2002 Reiman Media Group, Inc.

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REVIEWS

The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
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
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
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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