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"I went to a restaurant that serves 'breakfast at any time'. So I ordered French Toast during the Renaissance."--Steven Wright

Grandma's Chicken Noodle Soup Recipe

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This recipe for Grandma's Chicken Noodle Soup is from Fifty Years in the Kitchen by Marj Moritz, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 ounces whole-grain wide egg noodles
1 tsp. olive oil
1¼ cups sliced carrot (from 3 carrots)
1¼ cups sliced celery (from 3 ribs)
1 cup chopped onion (from 1 onion)
5 cups fat-free, lower-sodium chicken broth
1½ cups diced cooked chicken breast
½ tsp. dried thyme
¼ tsp. table salt
¼ tsp. black pepper
Directions:
Directions:
1. Cook the egg noodles according to the package directions, omitting the salt and fat; drain.
2. While the noodles cook, heat the oil in a large saucepan over medium heat. Add the carrot, celery, and onion; cook, stirring often, until tender, about 7 minutes.
3. Add the chicken broth and next 4 ingredients; bring to a boil. Cover, reduce the heat, and simmer about 3 minutes.
4. Add the cooked egg noodles; simmer until thoroughly heated, about 2 minutes.
Personal Notes:
Personal Notes:
While Grandma's chicken soup took hours to prepare, this updated version can be on the table in just 15 minutes! This is good soup, especially on a cold, crisp Winter evening. Pair it with your favorite sandwich and enjoy.

 

 

 

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