Chunky Chicken Noodle Soup

Serving Size: 6
Prep Time:
Total Time:

"Marjoram and thyme come through nicely in this old-fashioned soup that tastes just like Grandma used to make. You can modify the recipe to include vegetables your family enjoys. My kids love carrots, so I always toss in extra." - Coleen Martin, Brookfield, Wisconsin

Ingredients

  • 0.5 cup finely chopped carrot
  • 1.25 cup uncooked medium egg noodles
  • 0.125 tsp pepper
  • 0.5 tsp dried thyme
  • 0.5 tsp dried marjoram
  • 1 tsp salt
  • 1.5 cup cubed cooked chicken
  • 6 cup chicken broth
  • 1 tsp butter
  • 0.25 cup finely chopped onion
  • 0.25 cup finely chopped celery
  • 1 Tbsp minced fresh parsley

Directions

  1. Saute the carrot, celery and onion in butter in a Dutch oven until tender. Stir in the broth, chicken and seasonings. Bring to a boil. Reduce heat. Add noodles; cook for 10 minutes or until noodles are tender. Sprinkle with parsley.

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