Vegetable-Chicken Noodle Soup - cooking recipe

Ingredients
    6 c. chicken broth
    1 c. chopped celery
    1/2 c. chopped carrot
    1/2 c. chopped potato
    1 tsp. fresh rosemary or 1/4 tsp. dried
    1 Tbsp. minced fresh parsley
    1 tsp. balsamic vinegar
    1 1/2 tsp. fresh thyme or 1/2 tsp. dried
    1/4 tsp. black pepper
    2 oz. egg noodles
    1 c. diced chicken
Preparation
    Place 1/3 cup chicken broth, celery, carrots and potatoes with spices in a large saucepan.
    Cover and cook over medium heat until vegetables are tender.
    Stir occasionally.
    Stir in remaining broth.
    Bring to a boil and add noodles.
    Cook until noodles are tender.
    Stir in chicken.
    Reduce heat to medium and simmer until heated through.
    Makes 6 (1 1/2 cup) servings.

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