Chunky Chicken Noodle Soup

A nice hearty recipe. Freezes well. Sometimes I add a little minced garlic. It tastes good and is a nice soup for colds and flu and easy to prepare. I usually use chicken already prepared from the freezer and you can substitute dried carrots, onions and celery for fresh veg.

• Ready In: 50 mins
• Serves: 6

Ingredients

• 1⁄2 cup  diced carrot
• 1⁄4 cup  diced celery
• 1⁄4 cup  chopped onion
• 1  teaspoon butter
• 6  cups chicken broth, chicken -I use Swanson's low sodium, low fat
• 1 1⁄2 cups  diced  cooked chicken
• 1  teaspoon salt, optional-personally, i think the broth has enough salt (optional)
• 1⁄2 teaspoon dried marjoram
• 1⁄2 teaspoon dried thyme
• 1⁄2 teaspoon dried parsley
• 1⁄8 teaspoon black pepper
• 1 1⁄4 cups  uncooked small  egg noodles

Directions

1. In a large saucepan, sauté fresh carrots, celery, and onions in butter until tender.
2. Add broth and chicken. Bring to a boil and then reduce heat and add noodles. Cook for 10 minutes and then add seasonings. Cook for 5 minutes longer. Makes 6 servings.