Chicken Noodle Soup

Name: Chicken Noodle Soup
Total time: 20 min
Yield: 5
Ingredients: 1 package chicken broth; 4 c. water; 1 tbsp. olive oil; 1 small onion; 2 stalk celery; 2 medium carrots; pepper; 1 lb. skinless, boneless chicken-breast halves; 3 c. uncooked medium egg noodles; 1 c. frozen peas

Published: Aug 6, 2007

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David Prince

Yields:

Total Time:

20 mins

Cal/Serv:

305

There's nothing more comforting than a steaming bowl of homestyle chicken noodle soup, so we've condensed this long-simmered family favorite into a 20-minute weeknight dinner.

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Ingredients

1
package chicken broth
4 cups
water
1 Tbsp.
olive oil
1
small onion
2
stalk celery
2
medium carrots
pepper
1 lb.
skinless, boneless chicken-breast halves
3 cups
uncooked medium egg noodles
1 cup
frozen peas

Directions

1. Step 1In covered 3-quart saucepan, heat broth and water over high heat.
2. Step 2Meanwhile, in 5- to 6-quart sauce-pot, heat oil over medium heat. Add onion and cook 5 minutes or until lightly browned, stirring occasionally. Add celery, carrots, hot broth mixture, and 1/8 teaspoon ground black pepper; cover saucepot and heat to boiling over high heat.
3. Step 3While vegetables are cooking, cut chicken into 3/4-inch pieces.
4. Step 4Uncover saucepot and stir in noodles; cover and cook 3 minutes. Stir in peas and chicken; cover and heat to boiling, 3 to 4 minutes. Makes about 10 1/2 cups.