Saturday, February 16, 2013

Chicken Noodle Soup


2 teaspoons butter
1 cup sliced celery
1 cup chopped carrot
1/2 cup chopped onion
1 small potato, diced
1 teaspoon thyme
1 teaspoon poultry seasoning
4 (14 ounce) cans chicken broth
2 teaspoons chicken bouillon
4 ounces egg noodles
2 cups cooked chicken


Melt butter in large pot.   Sauté the celery, carrot and onion for 2 minutes.  Add potato, thyme, poultry seasoning, chicken broth and bouilion.  Bring to a boil.  Add noodles and chicken and cook on low for 20 minutes.  Sprinkle with parsley.

Serves 6
WW PointsPlus 6

Find the original recipe here.

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