Friday, Oct. 11, 2013
Chicken Noodle Soup
Makes 10 - 8oz servings
- 8 cups chicken broth
- 1/2 lb. cooked, shredded chicken meat (you may also cook a chicken breast --- boneless or with the bone -- in the chicken broth and then shred it)
- 1/2 cup diced onion
- 1/2 cup diced celery
- 1/2 cup diced carrots
- 1 clove garlic, minced
- 1 tsp. chopped fresh thyme
- 3 cups cooked egg noodles (you can use any fun shaped pasta such as alphabet pasta, animal shape, bows, etc.)
- 3/4 tsp salt
- 1/4 cup fresh parsley, chopped
Cook the onion, carrots, celery, garlic and thyme until the vegetables are soft, being careful not to brown them. Add the broth and bring to a boil and simmer for about 15 minutes. Just before serving add the chicken, pasta, salt and parsley.
Recipe developed by the UNC Hospitals Department of Nutrition and Food Services.