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Chicken Noodle Soup

  • 5servings
  • 305calories

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Source: www.goodhousekeeping.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B6, B12, H, C, P
MineralsNatrium, Fluorine, Chromium, Silicon, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 package(s) (32-ounce) chicken broth

  2. 4 cup(s) water

  3. 1 tablespoon(s) olive oil

  4. 1 small onion , chopped

  5. 2 stalk(s) celery , thinly sliced

  6. 2 medium carrots , thinly sliced

  7. Pepper

  8. 1 pound(s) skinless, boneless chicken-breast halves

  9. 3 cup(s) (6 ounces) uncooked medium egg noodles

  10. 1 cup(s) frozen peas , thawed

Instructions Jump to Ingredients ↑

  1. In covered 3-quart saucepan, heat broth and water over high heat.

  2. Meanwhile, in 5- to 6-quart sauce-pot, heat oil over medium heat. Add onion and cook 5 minutes or until lightly browned, stirring occasionally. Add celery, carrots, hot broth mixture, and 1/8 teaspoon ground black pepper; cover saucepot and heat to boiling over high heat.

  3. While vegetables are cooking, cut chicken into 3/4-inch pieces.

  4. Uncover saucepot and stir in noodles; cover and cook 3 minutes. Stir in peas and chicken; cover and heat to boiling, 3 to 4 minutes. Makes about 10 1/2 cups.

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