Chicken Noodle Soup

Ingredients

• 4-1/2  cups  chicken broth
• 1  cup  chopped onion (1 large)
• 1  cup  sliced carrot (2 medium)
• 1  cup  sliced celery (2 stalks)
• 1  teaspoon  dried basil, crushed
• 1  teaspoon  dried oregano, crushed
• 1/4  teaspoon  ground black pepper
• 1    bay leaf
• 1-1/2  cups  dried medium egg noodles
• 2  cups  chopped cooked chicken or turkey

Directions

In a 3-quart saucepan combine broth, onion, carrot, celery, basil, oregano, pepper, and bay leaf. Bring to boiling; reduce heat. Simmer, covered, for 5 minutes. Stir in uncooked noodles. Return to boiling; reduce heat. Simmer, covered, for 8 to 10 minutes or until noodles are tender but still firm and vegetables are just tender. Discard bay leaf. Stir in chicken; heat through. To serve, ladle soup into bowls. Makes 4 main-dish servings.

Chicken Tortellini Soup: Prepare as above, except substitute small broccoli florets for the celery and one 9-ounce package refrigerated cheese-filled tortellini for the noodles. Add the broccoli and 1 cup sliced fresh mushrooms when tortellini is added.

Parmesan-Pesto Chicken Noodle Soup: Prepare as above, except substitute 1 small zucchini, halved lengthwise and sliced for the celery; Italian seasoning for the basil and oregano; and dried small shell macaroni for the noodles. Add 2 cloves garlic, minced, to the broth mixture. Add the zucchini with the macaroni. Meanwhile, spread each of 4 slices Italian bread with 1 tablespoon refrigerated basil pesto; sprinkle each with 1 tablespoon finely shredded Parmesan cheese. Place, pesto sides up, on a baking sheet. Preheat broiler. Broil 3 to 4 inches from the heat about 2 minutes or until cheese melts. Top each serving with a slice of the bread.

Nutrition information

Per serving: Calories 241, Total Fat 7 g, Saturated Fat 2 g, Cholesterol 77 mg, Sodium 1190 mg, Carbohydrate 20 g, Fiber 3 g, Protein 24 g. Daily Values: Vitamin A 0%, Vitamin C 0%, Calcium 6%, Iron 11%. Percent Daily Values are based on a 2,000 calorie diet 

 

 

 

HOMEMADE NOODLES:  Serves 8

Ingredients:

4 cups all-purpose flour 4 egg

4 pinches salt

Directions:

1.	Mix all ingredients. Roll thin with flour, then roll like a jelly roll. Cut into 1/2 inch strips. Let dry.
2.	Drop into hot chicken broth. Boil for 15 minutes.