Chicken Noodle Soup

 

 

Serves 4-6

 

• 1  Cup cooked chicken, shredded
• 1  Small onion, diced
• 1-2  Cloves garlic, crushed
• 3  Cups Real Chicken Broth
• 3  Ounces fine egg noodles
• ¼  Cup celery, diced
• 1  Tablespoon fresh Italian parsley, chopped
• ½  Teaspoon thyme, crushed
• 3  Cups water
• Salt and freshly ground black pepper to taste
• Grated Parmesan cheese

 

 

 

 

 

 

     1. Bring the chicken broth and water to a boil in a large saucepan. Add the

         chicken, onion, garlic, celery, parsley, thyme, salt and black pepper. Return

         to a boil. Simmer covered for 15 minutes.

 

     2. Add the egg noodles and stir. Return the soup to a boil and simmer covered

         for 10 minutes. Serve and top with grated Parmesan cheese.

 

 

 

 

 

 

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