Chunky Chicken Noodle Soup with Vegetables Recipe
Summary
Preparation Time25 MinCooking Time45 Min
Ready In1 Hr 10 MinDifficulty LevelMedium
Health IndexAverageServings4
Ingredients
| 2 envelopes Noodle Soup Mix with Real Chicken Broth | ||
| Water | 6 Cup (16 tbs) | |
| Escarole | 1/2 Small | |
| Stalk celery | 1 Large, sliced | |
| Carrot | 1 Small, sliced | |
| Frozen peas | 1 /4 Cup (16 tbs) | |
| Garlic | 1 Clove (5gm), finely chopped | |
| Dried thyme leaves | 1/2 Teaspoon, crushed | |
| Whole Cloves | 2 | |
| Bay Leaf | 1 | |
| 2 cups cut-up cooked chicken | ||
| Parsley | 1 Tablespoon, finely chopped | |
Directions
In large saucepan or stockpot, combine noodle soup mix, water, escarole, celery, carrot, peas, garlic, thyme, cloves and bay leaf. Bring to a boil, then simmer, uncovered, stirring occasionally, 15 minutes or until vegetables are tender. Stir in chicken and parsley; heat through. Remove bay leaf and cloves.
Microwave Directions: In 3-quart microwave-safe casserole, combine. Microwave uncovered at HIGH (Full Power), stirring occasionally, 20 minutes or until vegetables are tender. Stir in chicken and parsley; microwave, uncovered, 1 minute or until heated through. Remove bay leaf. Let stand covered 5 minutes.
Microwave Directions: In 3-quart microwave-safe casserole, combine. Microwave uncovered at HIGH (Full Power), stirring occasionally, 20 minutes or until vegetables are tender. Stir in chicken and parsley; microwave, uncovered, 1 minute or until heated through. Remove bay leaf. Let stand covered 5 minutes.
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