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Friday, January 08 2016

what you'll need
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 or turkey
 Thinly sliced fresh basil leaves

step by step
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. 
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.

Chicken Tortellini Soup: Prepare as above, except substitute small broccoli florets for the celery and one 9-ounce package refrigerated cheese-filled tortellini for the noodles. Add the broccoli and 1 cup sliced fresh mushrooms with the tortellini.
Parmesan-Pesto Chicken Noodle Soup: Prepare as directed, except substitute 1 small zucchini, halved lengthwise and sliced, for the celery; Italian seasoning for the basil and oregano; and dried small shell macaroni for the noodles. Add 2 cloves garlic, minced, to the broth mixture. Add the zucchini with the macaroni. Meanwhile, spread each of 4 slices Italian bread with 1 tablespoon refrigerated basil pesto; sprinkle each with 1 tablespoon finely shredded Parmesan cheese. Place bread slices, pesto sides up, on a baking sheet. Preheat broiler. Broil 3 to 4 inches from the heat about 2 minutes or until cheese melts. Serve toasted bread with soup.
While knowing how to make chicken noodle soup surely will come in handy for cold and flu season, this is a dish that you'll return to again and again no matter how you feel. With its time-tested, classic appeal and versatility, it may quickly become a staple in your cooking repertoire.

Per Serving: cal. (kcal) 241, Fat, total (g) 7, chol. (mg) 77, sat. fat (g) 2, carb. (g) 20, fiber (g) 3, pro. (g) 24, sodium (mg) 1190, Potassium (mg) 454, calcium (mg) 61, iron (mg) 2, Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 02:38 am   |  Permalink   |  0 Comments  |  Email

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