Chicken Noodle Soup Recipe
Ingredients
| 8 cups Chicken Stock or low- sodium chicken broth | ||
| Salt | 3/4 Teaspoon | |
| Carrots | 3 Large, peeled | |
| 1 stalk celery, diced (1/2 cup) | ||
| Black pepper | 1/4 Teaspoon | |
| Egg noodles | 1 Cup (16 tbs) | |
| Cooked chicken | 2 Cup (16 tbs), diced | |
| Frozen peas | 1 Cup (16 tbs) | |
| Parsley | 1 Tablespoon, minced | |
| Dill | 1 Tablespoon, snipped | |
Directions
1. In a large saucepan, bring the stock and salt to a boil over high heat. Add the carrots, celery, and pepper, then lower the heat and simmer, uncovered, for 10 minutes.
2. Stir in the noodles and simmer 8 minutes longer, stirring occasionally, until the noodles are tender. Add all of the remaining ingredients; cook, uncovered, for 5 minutes or until heated through.
2. Stir in the noodles and simmer 8 minutes longer, stirring occasionally, until the noodles are tender. Add all of the remaining ingredients; cook, uncovered, for 5 minutes or until heated through.
Chef
