Chicken Noodle SoupUser Submitted Recipe
4 (14.5 ounce) cans chicken broth
2 quarts water
1/2 pound carrots, sliced diagonally
1 large onion, chopped
2 teaspoons salt
1 teaspoon black pepper
4 cloves garlic, minced
1 teaspoon dried thyme
1 teaspoon dried basil
Dried parsley (about 3 tablespoons)
6 ounces uncooked egg noodles
1 pound (or whatever you have on hand) leftover chicken or ham, cubed
1 (14.5 ounce) can green beans, drained
1-2 (15.25 ounce) can corn niblets, drained
1 (15 ounce) can baby peas, drained
In a large pot, add the chicken broth, water, carrots, onions, salt, pepper, garlic, thyme, basil, parsley, and peppercorns to a boil over high heat.
Once the soup is boiling, reduce heat and let simmer for 45 minutes, or until the carrots and onions are tender.
Turn the heat up to medium-high, and add the egg noodles to the pot. When the water returns to the boil, add the canned vegetables and the meat, and continue cooking until the noodles are tender.
Sprinkle some shaved parmesan over the top, and chow down!!!
Servingsno serving information available
no nutrition information available
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