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Chicken noodle
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| Chicken Noodle Soup 12345 Loved It? ingredients 4 1/2 cups chicken broth 1 | |
| cup | chopped onion, (1 large) |
| 1 | |
| cup | sliced carrot, (2 medium) |
| 1 | |
| cup | sliced celery, (2 stalks) |
| 1 | |
| teaspoon | dried basil, crushed |
| 1 | |
| teaspoon | dried oregano, crushed |
| 1/4 | |
| teaspoon | ground black pepper |
| 1 | |
| bay leaf | |
| 1 1/2 cups dried medium egg noodles 2 | |
| cups | chopped cooked chicken |
| turkey, alternative | |
| Thinly sliced fresh basil leaves | |
directions
1. In a 3-quart saucepan combine broth, onion, carrot, celery, basil, oregano, pepper, and bay leaf. Bring to boiling; reduce heat. Simmer, covered, for 5 minutes.
2. Stir in noodles. Return to boiling; reduce heat. Simmer, covered, for 8 to 10 minutes or until noodles are tender but still firm and vegetables are just tender. Remove and discard bay leaf. Stir in chicken; heat through. To serve, ladle soup into bowls. Sprinkle each serving with basil.
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