Cold-Day Chicken Noodle Soup
Servings 8 people (3 quarts)
Ingredients
- 1 tbs canola oil
- 2 ribs celery chopped
- 2 medium carrots chopped
- 1 medium onion chopped
- 8 cups chicken broth low sodium
- 1/2 tsp basil
- 1/4 tsp pepper
- 3 cups whole wheat egg noodles uncooked (about 4 oz)
- 3 cups rotisserie chicken coarsely chopped
- 1 tbs parsley fresh, minced
Instructions
- In a 6-qt. stockpot, heat oil over medium-high heat. Add celery, carrots and onion; cook and stir 5-7 minutes or until tender.
- Add broth, basil and pepper; bring to a boil. Stir in noodles; cook 12-14 minutes or until al dente. Stir in chicken and parsley; heat through.
Notes
Cold-Day Chicken Noodle Soup
When I was sick, my mom would make me this heartwarming chicken noodle soup. It was soothing when I had a cold, but this soup is a bowlful of comfort on any chilly day. —Anthony Graham, Ottawa, lllinois
