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Chicken Noodle Soup

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    Source: www.tastebook.comReport recipe

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    Ingredients Jump to Instructions ↓

    1. 8 cups water

    2. 4 skinless chicken breast halves (6-ounce)

    3. 1 cup chopped onion

    4. 1 cup chopped celery

    5. 1 cup chopped carrot

    6. 3/4 cup chopped parsnip

    7. 1 tablespoon penzey chicken soup base

    8. 1/4 teaspoon salt

    9. 1/4 teaspoon black pepper

    10. 1 can fat-free (15 3/4-ounce) less-sodium chicken broth

    11. 5 cups cooked egg noodles (about 8 ounces uncooked)

    Instructions Jump to Ingredients ↑

    1. Combine the water and chicken in a Dutch oven, and bring to a boil. Reduce heat, and simmer 15 minutes or until chicken is done.

    2. Add chicken, onion, and next 7 ingredients (onion through broth) to pan; bring to a boil. Reduce heat, and simmer 20 minutes or until vegetables are tender. Stir in noodles; cook over medium heat until thoroughly heated.

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