Chicken Noodle Soup recipe #0002

Chicken Noodle Soup the Old Fashioned Way


Makes 4 Servings.


6 cups chicken stock, warmed

1-1/2 medium onions, finely chopped

2 medium to large carrots, thinly sliced strips

2 celery stalks, thinly sliced

2 small to medium zucchini, thinly sliced strips

2-1/2 tablespoons fresh parsley, finely chopped

3 ounces very thin egg noodles

3/4 cup cooked boneless, skinless chicken breast, shredded or cubed

Salt and pepper to taste


In a large saucepan or stock pot, over medium heat, bring the chicken stock to a simmer.
Add the onion, carrots and celery and continue to simmer until the vegetables are just softening.
Add the zucchini and half of the parsley and cook until the zucchini is tender.

Add the noodles and simmer til tender.
Just before the noodles are done, add the chicken, salt and pepper.
Simmer for a few minutes.
Serve lightly sprinkled with parsley.


Chicken Noodle Soup

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