Chicken Noodle Soup

Carrots on display at local greengrocer

Image via Wikipedia

6 cups fat free low sodium chicken broth

2 cups water

1 large onion diced

4 carrots peeled and chopped

1 package celery hearts and thier leaves chopped

4 cloves garlic diced

1/2 bunch parsley chopped

1 tbsp Italian seasoning ( rub between palms over pot)

Sea salt and pepper

1 rotisserie chicken cooked and shredded ( pre bought)

1 bay leaf

3/4 package of eggless whole wheat noodles

In a large soup pot or sauce pan, add 2 than olive oil heat and add onion and garlic till onions clear. Add parsley,Italian seasoning, celery,carrots and cook for about 5-7 min. Season with salt and pepper. Pour in chicken broth and water. Add bay leaf. Add chicken. Bring to boil and then simmer on low for about 45 minutes,until carrots soft. Add noodles and cook till done. ( I add 1/2 tbsp of red pepper flakes) remove bay leaf! You can add more water too after tasting if needs it!

Serve in big bowls. You can also top with parmesean cheese… 😉

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Published in: on September 16, 2010 at 11:11 am  Leave a Comment  
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