This hearty soup is a meal unto itself.
Chicken Noodle Soup
-
Prep:
20 min. -
Cook:
25 min. -
Serves:
8
Recipes
Recipe tags: chicken base, easy difficulty, main, chicken, stew
Ingredients
| Quantity | Ingredient |
|---|---|
| 8 cups | water |
| 3 Tbsp | Better Than Bouillon® Roasted Chicken Base (Reduced Sodium) |
| ¼ cup | warm water (for dissolving base) |
| ½ tsp | ground thyme |
| ¼ tsp | white pepper (optional) |
| 2 | medium carrots, peeled and thinly sliced |
| 1 | rib celery rinsed, peeled and thinly sliced |
| 1 Tbsp | dried parsley |
| 2 cups | chopped cooked chicken, cover and set aside in refrigerator |
| 8 oz | 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 ¼ 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.