Chicken and vegetable noodle soup
Ingredients/Compontents of Chicken and vegetable noodle soup recipe
- water - 8 c
- meaty chicken pieces, skinned breasts, thighs and/or drumsticks - 2 lb
- instant chicken bouillon granules - 2 Tbsp
- marjoram, crushed - 1 tsp
- pepper - 1/2 tsp
- clove garlic, halved - 1 item
- pkg - 1 oz
- chopped onion - 1 c
- chopped green or sweet red pepper - 1/2 c
- medium or wide noodles 1 1/2 c - 3 oz
- snipped parsley - 1/4 c
How to make chicken and vegetable noodle soup
In a 4 to 6-quart Dutch oven, combine water, chicken, bouillon, marjoram, pepper and garlic and bring to a boil. Reduce heat, cover and simmer 1 hour or until chicken is tender. Remove chicken; cool. Debone chicken and cut into bite-size pieces; set aside. Strain broth and return broth to pan. Skim off fat from broth. Add vegetables and noodles and return to boiling. Simmer 10 minutes or until noodles are done. Stir in parsley and chicken. Heat through. Serves 6.Per Serving: 176 Calories, 5 g. Fat, 48 mg. Cholesterol and 437 mg. Sodium.
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