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)
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.