Chicken Noodle Soup for the Soul

The brisk Fall weather and shortened daylight hours are causing us to spend more time bundled up at home with loved ones. A perennial favorite family dish we enjoy this time of year is the humble chicken noodle soup. While there are several variations to this beloved classic, our choice pick comes courtesy of Redbook and Country Living. Not only do we usually have most of the ingredients already stocked at home, but total time from chopping board to the table is less than 45 minutes. Cannot beat this as a quick and delicious way to stay warm with your family this Fall!

-2 cartons (26-ounce) reduced-sodium chicken stock or broth
-2 cups water
-3 large carrots, peeled and thinly sliced
-3 small parsnips, peeled and thinly sliced
-3 stalks celery, thinly sliced
-1 large onion, finely chopped
-3 1/2 cups cooked, shredded chicken
-1/2 lbs extra-wide egg noodles
-2 tbsp minced parsley
-2 tsp ksher salt
-1/2 tsp freshly ground black pepper

-In a medium pot, bring stock, water, carrots, parsnips, celery, and onion to a boil
-Reduce heat to medium-low, cover, and simmer for 15 minutes
-Stir in chicken and noodles
-Cover pot and continue to simmer for 7 minutes or until noodles are just tender
-Stir in parsley, salt, and pepper
-Serve and enjoy

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One Response to Chicken Noodle Soup for the Soul

  1. liztesar says:

    YUMM! This looks delicious. I’ve never made Chicken Noodle Soup before. I’ll have to try this!

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