- 4
- 20 mins
- 35 mins
Ingredients
- 4-1/2 cups chicken broth
- 1 cup chopped onion (1 large)
- 1 cup sliced carrot (2 medium)
- 1 cup sliced celery (2 stalks)
- 1 teaspoon dried basil, crushed
- 1 teaspoon dried oregano, crushed
- 1/4 teaspoon ground black pepper
- 1 bay leaf
- 1-1/2 cups dried medium egg noodles
- 2 cups chopped cooked chicken or turkey
Preparation
Step 1
In 3-quart saucepan combine broth, onion, carrot, celery, basil, oregano, pepper, and bay leaf. Bring to boiling; reduce heat. Simmer, covered, for 5 minutes. Stir in uncooked noodles. Return to boiling; reduce heat. Simmer, covered, for 8 to 10 minutes or until noodles are tender but still firm and vegetables are just tender. Discard bay leaf. Stir in chicken; heat through. To serve, ladle soup into bowls.
*Chicken Tortellini Soup:*
Prepare as above, except substitute small broccoli florets for celery and one 9-ounce package refrigerated cheese-filled tortellini for noodles. Add the broccoli and 1 cup sliced fresh mushrooms when tortellini is added.
*Parmesan-Pesto Chicken Noodle Soup:*
Prepare as above, except substitute 1 small zucchini, halved lengthwise and sliced for celery; Italian seasoning for basil and oregano; and dried small shell macaroni for noodles. Add 2 cloves garlic, minced, to broth mixture. Add zucchini with macaroni.
Meanwhile, spread each of 4 slices Italian bread with 1 tablespoon refrigerated basil pesto; sprinkle each with 1 tablespoon finely shredded Parmesan cheese. Place, pesto sides up, on baking sheet. Preheat broiler. Broil 3 to 4 inches from heat about 2 minutes or until cheese melts. Top each serving with slice of bread.