Cold-Day Chicken Noodle Soup
When I was sick, my mom would make me this heartwarming chicken noodle soup. It was soothing when I had a cold, but this soup is a bowlful of comfort on any chilly day. —Anthony Graham, Ottawa, lllinois
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 8
- 1/2 teaspoon dried basil
- 1/4 teaspoon pepper
- 1 tablespoon minced fresh parsley
- 1 medium onion chopped
- 1 tablespoon canola oil
- 2 celery ribs chopped
- 2 medium carrots chopped
- 8 cups reduced-sodium chicken broth
- 3 cups uncooked whole wheat egg noodles (about 4 ounces)
- 3 cups coarsely chopped rotisserie chicken
- Carbohydrate 2.74841961658654 g
- Cholesterol 0 mg
- Fat 1.81013604567308 g
- Fiber 0.628988372296324 g
- Protein 3.49882540264423 g
- Saturated Fat 0.139776969711538 g
- Serving Size 1 1 servings (3 quarts). (268g)
- Sodium 573.217807211538 mg
- Sugar 2.11943124429021 g
- Trans Fat 0.0356503331730767 g
- Calories 40 calories
In a 6-qt. stockpot, heat oil over medium-high heat. Add celery, carrots and onion; cook and stir 5-7 minutes or until tender., Add broth, basil and pepper; bring to a boil. Stir in noodles; cook 12-14 minutes or until al dente. Stir in chicken and parsley; heat through.
