Chicken Noodle Soup Recipe
by Karen Mussoline

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Source: Taste Of Home
Course: Soups/Stews
Cuisine: American
Food Group: Poultry
Serves: 8


1 tablespoon(s) canola oil
2 celery ribs, chopped (I used 4)
2 medium carrots, chopped (I used 4)
1 large onion, chopped
8 cup(s) chichen broth (I used more)
1/2 teaspoon(s) dried basil
1/4 teaspoon(s) pepper
1 teaspoon(s) salt
3 cup(s) uncooked egg noodles (about 4 oz)
3 cup(s) coarsely chopped rotisserie chicken
1 tablespoon(s) fresh parsley


  • 1. In a 6-qt. stockpot, heat oil over medium-high heat. Add celery, carrots and onion; cook and stir 5-7 minutes or until tender.
  • 2. Add broth, basil and pepper; bring to a boil. Stir in noodles; cook 12-14 minutes or until al dente. Stir in chicken and parsley; heat through. Yield: 8 servings (3 quarts).