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Homestyle Chicken Noodle Soup

From Cooking with Paula Deen, Quick and Easy 2008

Homestyle Chicken Noodle Soup
Ingredients
  1. 1/4 cup butter
  2. 3 medium carrots, thinly sliced
  3. 1 onion, chopped
  4. 1 cup thinly sliced celery
  5. 1 (8 ounce) package sliced baby bella mushrooms
  6. 3 quarts chicken broth
  7. 1 bay leaf
  8. 2 teaspoons minced fresh thyme
  9. 1 teaspoon salt
  10. 1/2 teaspoon ground black pepper
  11. 2 cups shredded cooked chicken
  12. 2 cups uncooked wide egg noodles
  13. Garnish: fresh thyme
Instructions
  1. In a large Dutch oven, melt butter over medium-high heat. Add carrots, onion, celery, and mushrooms; cook 6 to 7 minutes, stirring frequently, or until tender. Add broth, bay leaf, thyme, salt, and pepper; bring to a boil, reduce heat, and simmer, 15 minutes. Stir in chicken and noodles; simmer 8 to 10 minutes, or until noodles are tender. Garnish with fresh thyme, if desired.
Makes 6 - 8 servings