CHICKEN NOODLE SOUP

By Nana_CAM

Ingredients

• 4 1/2 cups chicken broth
• 1 cup chopped onion, (l large)
• 1 cup sliced carrots (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

Details

Servings 4
Preparation time 20mins
Cooking time 35mins

Preparation

Step 1

1. In a 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. Makes 4 main-dish servings.

2. Chicken Tortellini Soup: Prepare as above, except substitue small broccoli florets for the celery and one 9-ounce package refrigerated cheese-filled tortellini for the noodles. Add the broccoli and 1 cup sliced fresh mushrooms when tortellini is added.

3. Parmesan-Pesto Chicken Noodle Soup: Prepare as above, except substitute 1 small zucchini halved lengthwise and sliced for the celery; Italian seasoning for the basil and oregano; and dried small shell macaroni for the noodles. Add 2 cups cloves garic, minced, to the broth mixture. Add the zucchini with the 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 a baking sheet. Preheat broiler. Broil 3 to 4 inches from the heat for about 2 minutes or until cheese melts. Top each serving with a slice of the bread.