Chunky Chicken Noodle Soup Recipe
Marjoram and thyme come through nicely in this old-fashioned soup that tastes just like Grandma used to make. You can modify the recipe to include vegetables your family enjoys. My kids love carrots, so I always toss in extra. —Coleen Martin, Brookfield, Wisconsin
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 6
contains white meat
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains pasta
contains dairy
contains eggs
- 1 teaspoon salt
- 6 cups chicken broth
- 1/8 teaspoon pepper
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried marjoram
- 1 tablespoon minced fresh parsley
- 1/4 cup finely chopped onion
- 1 teaspoon butter
- 1-1/2 cups cubed cooked chicken
- 1/4 cup finely chopped celery
- 1/2 cup finely chopped carrot
- 1-1/4 cups uncooked medium egg noodles
- Carbohydrate 0.826533229133466 g
- Cholesterol 921.694618052844 mg
- Fat 185.398749562456 g
- Fiber 0.223873219362404 g
- Protein 228.293560503791 g
- Saturated Fat 53.280395482255 g
- Serving Size 1 1 serving (1238g)
- Sodium 866.555261357297 mg
- Sugar 0.602660009771062 g
- Trans Fat 15.7512946045136 g
- Calories 2647 calories
Directions Saute the carrot, celery and onion in butter in a Dutch oven until tender. Stir in the broth, chicken and seasonings. Bring to a boil. Reduce heat. Add noodles; cook for 10 minutes or until noodles are tender. Sprinkle with parsley. Yield: 6 servings. Originally published as Chunky Chicken Noodle Soup in Quick Cooking September/October 1998, p60
