Warm soup on a cold winter night is always a must. This soup is fast and delicious! All of my kids loved it and it is a great way to use any leftover turkey as well.
Ingredients:
- 8 cups chicken broth or stock
- 1 cup diced celery
- 1 cup diced carrots
- 1/2 cup diced onion
- 1 bay leaf
- 3/4 teaspoon dried parsley
- 8 to 12 ounces homestyle egg noodles
- 2 cups cooked, diced or shredded chicken or turkey
- Salt and pepper to taste
Directions:
In a 4- or 5-quart pot, combine the broth, celery, carrots, onion, bay leaf, parsley and thyme. Bring to a simmer and cook, covered, until the vegetables are tender, 8-10 minutes.
Stir in the noodles and cook according to package directions until al dente.
Add the chicken and cook for another 1-2 minutes.
Season to taste with salt and pepper and serve.
