Chicken Noodle Vegetable Soup
From: Marielle, Quebec, Quebec, Canada
Comments: Serve this soup as soon as noodles are done.
Servings: 4
  • 1 tablespoon [15 g] butter
  • 2 stalks celery, diced
  • 2 carrots, peeled then diced
  • 5 cups [1.25 L] cold chiken broth
  • Pinch of basil
  • Salt and pepper, to taste
  • 1 1/2 cups [375 mL] pasta noodles, spirals or other
  • 3 chicken whites, diced
  • Cold water
  • Melt butter into a large casserole.
  • Add celery and carrot dices; cover and cook for 3 minutes over medium heat.
  • Stir mixture before pouring in cold chicken broth.
  • Add basil; salt and pepper.
  • Bring to a boil.
  • Add noodles and stir.
  • Leave to cook, partly covered over medium heat for 12 minutes, stirring twice.
  • Meanwhile, transfer chicken white dices into a clean casserole.
  • Cover chicken dices with cold salted water and bring to a boil.
  • Leave to boil for 4 minutes.
  • Drain and immediately add chicken dices to chicken soup.
  • Serve as soon as noodles are done.