Easy Chicken Noodle Soup Recipe
This chicken noodle soup recipe is very easy to make. To make this recipe even easier, you can use a large can of mixed vegetables instead of fresh vegetables. However, using fresh vegetables will result in a much better tasting soup. I like the mushrooms in this recipe because they add a lot of flavor to the soup and they soak up the chicken broth, which gives the mushrooms a great flavor.
You can change some of the ingredients to add some variety to this recipe if you serve it often. Try adding diced onions and garlic. You could also substitute 1 cup of rice or 2 cups of diced potatoes for the egg noodles. You can vary the vegetables by using green beans or kidney beans. Also try topping this soup with some grated Parmesan cheese.
8 Cups of Chicken Broth
1/2 Cup of Sliced Carrots
1/2 Cup of Sliced Celery
1/2 Cup of Sliced Mushrooms
8 Ounces of Egg Noodles
8 Ounces of Cooked Chicken Breasts Cut Into Small Pieces
1 Bay Leaf
- In a large pot, add the chicken broth, carrots, celery, mushrooms, and bay leaf. Bring to a boil, then reduce heat to medium low and simmer for about 20 minutes until the vegetables are tender.
- Add the egg noodles and chicken breast. Continue to simmer for about 5-8 minutes, or until the egg noodles are cooked.
- Remove the bay leaf and serve.
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