Soup Satisfier
Yield
4 servingsPrep
10 minCook
30 minReady
40 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 12 | cups |
chicken broth
|
|
| 2 | cups |
chicken
cooked, cubed |
|
| ⅓ | cup |
onions
chopped |
|
| 1 | cup |
carrots
sliced |
|
| 1 | cup |
celery
diced |
|
| 1 | teaspoon |
parsley leaves
dried |
|
| 1 | small |
bay leaves
|
*
|
| ½ | teaspoon |
salt
|
|
| ¼ | teaspoon |
black pepper
|
|
| 16 | ounces |
egg noodles
frozen |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2.8 | l |
chicken broth
|
|
| 473 | ml |
chicken
cooked, cubed |
|
| 79 | ml |
onions
chopped |
|
| 237 | ml |
carrots
sliced |
|
| 237 | ml |
celery
diced |
|
| 5 | ml |
parsley leaves
dried |
|
| 1 | small |
bay leaves
|
*
|
| 2.5 | ml |
salt
|
|
| 1.3 | ml |
black pepper
|
|
| 462.4 | ml/g |
egg noodles
frozen |
|
Directions
Combine broth, chicken vegetables and spices in large pot.
Bring to a boil. Stir noodles into boiling broth.
Simmer 30 minutes or until tender, stirring occasionally.
Remove bay leaf.
