Chicken Noodle Soup

Yields: 12 cups Total Time: 43 min Prep Time: 15 min Cook Time: 28 min
Photo by Jo A.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

Ingredients

  • 2

    carton(s) (26-ounce) reduced-sodium chicken stock or broth

  • 2

    cup(s) water

  • 3

    large carrots, peeled and thinly sliced

  • 3

    small parsnips, peeled and thinly sliced

  • 3

    stalk(s) celery, thinly sliced

  • 1

    large onion, finely chopped

  • 3 1/2

    cup(s) cooked, shredded chicken

  • 1/2

    pound(s) extra-wide egg noodles

  • 2

    tablespoon(s) minced parsley

  • 2

    teaspoon(s) kosher salt

  • 1/2

    teaspoon(s) freshly ground black pepper

Directions

In a 5- to 6-quart soup pot, bring stock, water, carrots, parsnips, celery, and onion to a boil; reduce heat to medium-low, cover, and simmer 15 minutes. Stir in chicken and noodles; cover pot and continue to simmer 7 minutes, or until noodles are just tender. Stir in parsley, salt, and pepper. Ladle into bowls.

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. You can change which cookies are set at any time and find out more about them by following this link.

Please describe your issue: