Chunky Chicken Noodle Soup

Submitted by Tracie S.

keyingredient.com

• 
  When winter holds Maple Grove, Minnesota in its icy grip, Sharon Skildum relies on this hearty, old-fashioned chicken soup to warm her right down to her toes. It’s just like Grandma used to make-full of veggies and rich flavor.Yield: 2.00 Servings
• Prep time: 25 minutes

Ingredients

• ¼ cup diced carrot
• 2 tablespoons diced celery
• 2 tablespoons chopped onion
• 1 teaspoon butter
• 2-½ cups reduced-sodium chicken broth
• ⅔ cup diced cooked chicken
• ¼ teaspoon salt
• ¼ teaspoon dried marjoram
• ¼ teaspoon dried thyme
• Dash pepper
• ½ cup uncooked medium egg noodles
• 1 teaspoon minced fresh parsley

Directions

In a large saucepan, saute the carrot, celery and onion in butter until tender. Stir in the broth, chicken and seasonings; bring to a boil. Reduce heat. Add noodles; cook for 10 minutes or until tender. Sprinkle with parsley. Yield: 2 servings.

Nutritional Facts 1-3/4 cups equals 173 calories, 6 g fat (2 g saturated fat), 56 mg cholesterol, 1,144 mg sodium, 11 g carbohydrate, 1 g fiber, 19 g protein.

Originally published as Chunky Chicken Noodle Soup in Cooking for 2 Winter 2008, p21