Chicken Noodle Soup

By Jomamma

Yields: 12 cups
Total Time: 43 min
Prep Time: 15 min
Cook Time: 28 min

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

Preparation

Step 1

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.