CHICKEN NODDLE SOUP RECIPE . . .

When Norman was released from the hospital last Wednesday it was late in the afternoon, naturally, I didn't feel like cooking anything for dinner. However, we were saved by the bell - Norman's sister-in-law, Pat, brought over some delicious soup for us to have for dinner. She said it was quick and easy to make and we loved it (besides it is only 241 calories). The soup is loaded with carrots, chicken, celery and some wonderful spices. I made a salad and garlic bread to go with it and man what a wonderful meal.  

The whole time we were eating all I could think about was how great this soup would be on a winter night, curled up by a fire with a good book. So with that thought I wanted to share the recipe with you in hopes that you might give it a try when you are needing something quick, easy and good to fix for your family.

CHICKEN NOODLE SOUP

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 (I would use rotisserie chicken)

Steps:

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 8-10 minutes or until noodles are tender but still firm and vegetables are just tender. Discard bay leaf. Stir in chicken; heat through.

Makes 4 main-dish servings.

Enjoy!