Fool proof chicken soup
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Vegetable oil |
| 1 | large | Onion; chopped |
| 1 | large | Leek; sliced |
| 2 | larges | Carrots; sliced |
| 1 | Stalk celery; sliced | |
| 1 | Clove garlic; minced | |
| 3 | 10 oz cans chicken broth | |
| 2 | cans | Water |
| 1 | small | Bay leaf |
| ¼ | teaspoon | Dried thyme |
| ¼ | teaspoon | Dried rosemary |
| 2 | cups | Medium egg noodles |
| 1½ | cup | Cooked chicken; cubed |
| ¼ | cup | Chopped fresh parsley |
| Salt and pepper; to taste | ||
Directions
In a large soup pot heat oil and saute onions, leeks, carrots, celery and garlic for 3-4 minutes or until fragrant. Add chicken broth, water, bay leaf, thyme, and rosemary, bring to a boil; stir in noodles. Reduce heat, cover and cook for about 10 minutes or until noodles are tender and chicken is cooked. Remove bay leaf, stir in parsley and add salt and pepper to taste.
Recipe by: Homemakers - March 1997 Posted to recipelu-digest by "Crane C. Walden" <cranew@...> on Feb 6, 1998