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Chunky Chicken Noodle Soup

By: Coleen Martin

"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,' notes Food Editor Colleen Martin. 'My kids love carrots, so I always toss in extra.'"

Rate/Review | Read Reviews (38)

Prep Time:
5 Min

Cook Time:
15 Min

Ready In:
20 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 6 servings

Ingredients

1/2 cup diced carrot
1/4 cup diced celery
1/4 cup chopped onion
1 teaspoon butter
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

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.