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Thursday, April 21, 2011


Italian Chicken Noodle Soup


1tablespoon olive or vegetable oil
2boneless skinless chicken breasts (about 1/2 lb), cut into 1/2-inch pieces
1medium onion, chopped (1/2 cup)
1carton (32 oz)chicken broth (4 cups)
2cups water
3medium carrots, sliced (1 1/2 cups)
2cups broccoli florets
1 1/2cups uncooked medium egg noodles
1teaspoon dried basil leaves
1/2teaspoon garlic-pepper blend
1/4cup shredded Parmesan Cheese

  1. In 4-quart saucepan, heat oil over medium heat. Add chicken. Cook 4 to 6 minutes, stirring occasionally, until no longer pink in center. Stir in onion. Cook 2 to 3 minutes, stirring occasionally, until onion is tender.
  2. 2Stir in broth, water and carrots. Heat to boiling. Cook 5 minutes over medium heat. Stir in broccoli, noodles, basil and garlic-pepper blend. Heat to boiling; reduce heat. Simmer uncovered 8 to 10 minutes, stirring occasionally, until vegetables and noodles are tender.
  3. 3Top each serving with cheese.

You can substitute chicken thighs for part or all of the chicken breasts. Usually, two boneless thighs will equal one breast half.
Fresh vegetables are used to make this colorful soup, but you could use frozen vegetables if you like.