Easy Italian Chicken Noodle Soup

By carvalhohm

Ingredients

• 2 tablespoons vegetable oil
• 2 celery stalks, thinly sliced
• 1 onion, thinly sliced
• 2 carrots, thinly sliced in rounds
• 2 (10-1/2-ounce) cans condensed chicken broth
• 2 soup cans cold water
• 1 (14-ounce) can whole tomatoes, coarsely chopped, undrained
• 8 ounces egg noodles or other small pasta shape
• 2 cups cooked chicken or turkey, chopped
• 2 tablespoons finely chopped fresh parsley
• 1/4 teaspoon dried thyme leaves
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper

Preparation

Step 1

Heat oil in large saucepan; add celery, onion and carrots and saute over medium heat, stirring occasionally until vegetables are tender-crisp.

Add chicken broth, water, and tomatoes and simmer 15 to 20 minutes, or until carrots are tender.

Increase heat slightly and stir in pasta. Cook about 6 minutes, until pasta is tender, stirring occasionally.

Add chicken, heat through, and season with parsley, thyme, salt and pepper. Serve.