Chicken Noodle Soup

20 Min.
25 Min.
8
Ingredients
2
cups chopped cooked chicken, cover and set aside in refrigerator
2 cups chopped cooked chicken, cover and set aside in refrigerator
8
cups water
8 cups water
3
tablespoons Better Than Bouillon® Reduced Sodium Roasted Chicken Base
3 tablespoons Better Than Bouillon® Reduced Sodium Roasted Chicken Base
¼
cup warm water (for dissolving base)
¼ cup warm water (for dissolving base)
½
teaspoon ground thyme
½ teaspoon ground thyme
¼
teaspoon white pepper (optional)
¼ teaspoon white pepper (optional)
2
medium carrots, peeled and thinly sliced
2 medium carrots, peeled and thinly sliced
1
rib celery rinsed, peeled and thinly sliced
1 rib celery rinsed, peeled and thinly sliced
1
tablespoon dried parsley
1 tablespoon dried parsley
8
ounces prepackaged egg noodles (either wide or narrow noodles will work)
8 ounces prepackaged egg noodles (either wide or narrow noodles will work)
Directions
  1. In a large soup pot, over medium-high heat, add 8 cups water. Whisk ┬╝ cup warm water with Chicken Base, until dissolved; add to soup pot. Stir in thyme and pepper.
  2. Add prepared carrots and celery to broth; bring to a gentle boil.
  3. Add parsley, chicken and noodles; stir to combine.
  4. Reduce heat and bring soup to a simmer; cover, cook and stir occasionally until noodles are tender, about 15 minutes.
If desired, add additional water or All-Natural Reduced Sodium Chicken Base.

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