Chunky Chicken Noodle Soup

By Addie

Marjoram and thyme come through nicely in this old-fashioned soup that tastes just like Grandma used to make. You can modify the recipe to include vegetables your family enjoys. My kids love carrots, so I always toss in extra. —Coleen Martin, Brookfield, Wisconsin (Taste of Home)

Ingredients

• 1/2 cup finely chopped carrot
• 1/4 cup finely chopped celery
• 1/4 cup finely chopped onion
• 1 teaspoon butter
• 6 cups chicken broth
• 1 1/2 cups cubed cooked chicken
• 1 teaspoon salt
• 1/2 teaspoon dried marjoram
• 1/2 teaspoon dried thyme
• 1/8 teaspoon pepper
• 1 1/4 cups uncooked medium egg noodles
• 1 tablespoon minced fresh parsley

Details

Preparation time 25mins
Cooking time 25mins
Adapted from keyingredient.com

Preparation

Step 1

Saute the carrot, celery and onion in butter in a Dutch oven until tender. Stir in the broth, chicken and seasonings. Bring to a boil. Reduce heat. Add noodles; cook for 10 minutes or until noodles are tender. Sprinkle with parsley. Yield: 6 servings.
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REVIEWS:

Quick and easy to make.. I used low fat, salt free chicken broth instead.

This was quick to assemble and tasty. i used brown rice instead of the noodles, more healthy version I think.

My family Loves it!

This a very easy and delicious soup. My family asks for it all the time!

I was feeling sick and this was a quick comfort food to cook up. I added extra veggies and chopped onions, also added some basil and oregano. I thought it was a little salty... next time I'd cut some of the added salt.