Adapted from the Better Homes & Gardens cookbook, “Anyone Can Cook”
Ingredients
4 1/2 c. chicken broth
1 c. chopped onion
1 c. sliced carrot
1 c. sliced celery
1 tsp. dried basil, crushed
1 tsp. dried oregano, crushed
1/4 tsp. ground pepper
1 bay leaf
1 1/2 c. dried medium egg noodles
2 c. chopped cooked chicken or turkey
Cooking Instructions
In a 3-quart saucepan combine broth, onion, carrot, celery, basil, oregano, pepper and bay leaf. Bring to boiling; reduce heat. Simmer, covered for 5 minutes. Stir in uncooked noodles. Return to boiling; reduce heat. Simmer, covered, for 8 to 10 minutes or until noodles are tender but still firm and vegetables are just tender. Discard bay leaf. Stir in chicken; heat through. To serve, ladle soup into bowls. Makes 4 main-dish servings.
Nutritional Information
Per serving: 241 cal., 7 g total fat (2 g sat. fat), 77 mg chol., 1,190 mg sodium, 20 g carbo, 3 g fiber, 24 g pro.
Our thoughts
There’s nothing better than homemade chicken noodle soup when you have the piggy flu, or any other illness.
We love to take the leftovers and put them in sandwich-sized ziploc bags. Then when we’re feeling under the weather, or just want a warm, tasty lunch, we pull it out of the freezer and heat it up!
