Mom's Chicken Noodle Soup
This is a shortcut version of the Chicken Noodle Soup your Mom used to make. No need to cook a whole chicken and make the broth too. You will still get a tasty soup in less than half the time.
- In a large pot over medium-low heat, melt the butter. Add the onion, carrots, and celery. Sauté for 15 minutes, or until veggies begin to soften.
- Turn the heat up to High. Stir in stock, poultry seasoning, salt, and pepper. Bring to a boil. Stir in the egg noodles and cook per package directions for al dente.
- Lower heat to medium and stir in the cooked chicken. Heat for 3-5 minutes. Garnish with parsley if desired.
- Serving size is about 2 cups.
Note: We used Salt Free Chicken Master Mix. You can choose any cooked chicken or even rotisserie. Just pick the lowest sodium. Note: Picture shows ditalini pasta instead of egg noodles.
Food Groups ***Meat = 2 servings, Starch = 2 servings, Vegetable = .5 serving
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