Chicken Noodle Soup
From: Martine, Grand-Mere, Quebec, Canada
IngredientsPreparation
  • 5 cups [1.25 L] homemade chicken broth
  • 1/4 cup [60 mL] chopped celery
  • 1/4 cup [60 mL] chopped carrot
  • 1 tablespoon [15 mL] finely chopped onion
  • 1 tablespoon [15 mL] freshly chopped parsley
  • 1 teaspoon [5 mL] crushed dried thyme
  • 2 cups [500 mL] cooked chicken dices
  • 1 cup [250 mL] boiled drained egg noodles
  • Into a 12-cup [3-L] casserole, mix together chicken broth, chopped celery, carrot, onion and parsley; sprinkle with thyme.
  • Bring to a boil, over medium heat, stirring from time to time.
  • Reduce heat to low.
  • Cover.
  • Simmer for 20 minutes, until vegetables are tender, stirring occasionally.
  • Mix in cooked chicken dices and drained boiled egg noodles.
  • Reheat, stirring before serving.