Chicken veggie noodle soup
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1 onion, diced
1 cup chopped celery
1 cup chopped carrot
6 cups chicken broth, divided use
1 tbsp. minced fresh parsley
1 1/2 tsp. chopped fresh thyme or 1/2 tsp. dried thyme
1 tsp. chopped fresh rosemary or 1/4 tsp. dried rosemary
1 tsp. balsamic vinegar
1/4 tsp. ground black pepper
4 oz. uncooked noodles of choice, thick preferred
1 1/2 cups cooked and diced chicken breast
Combine onion, celery, carrot and 1/3 cup broth in a large saucepan. Cover and cook over medium heat for 12 to 15 minutes or until vegetables are tender, stirring constantly for the first 5 minutes.
Stir in remaining 5 2/3 cups broth, parsley, thyme, rosemary, vinegar and pepper and bring to a boil. Add noodles and cook until tender. Stir in chicken, reduce heat to medium and simmer until heated through.
Serves 6 to 8