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Chicken Noodle Soup


5 cups chicken broth
1 onion, chopped or sliced
1/2 cup sliced celery
1/2 tsp. thyme
1/8 tsp. pepper
12 oz. canned chicken
1 tablespoon parsley
5 oz. noodles
1/3 cup carrots, sliced
3 cloves garlic, minced

In a 4 quart pan, combine broth, onions, celery, carrots, garlic, thyme and pepper. Bring to a boil over medium heat and cook 3 minutes. Add chicken and cook for 8-10 minutes. Stir in parsley. Cook noodles in a seperate pan for 8-10 minutes. Drain and add to chicken mixture. Heat through. Simple and quick.




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This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.