Ingredients (Serves 6)
Time: Less than 1 hour
1 tablespoon olive oil
3/4 cup celery, chopped
3/4 cup white onion, finely chopped
1 large can of your favorite chicken broth
We recommend Swanson's Chicken Cooking Stock or
Kitchen Basics Natural Chicken Stock.
Store bought rotisserie chicken, shredded to 3 cups (or to taste)
1 bay leaf
1 teaspoon thyme (optional)
3 cups egg noodles
1/2 of a small bag (10 oz) of frozen, mixed corn, carrots, peas, and green beans
Water for desired consistency
Directions
In a medium stockpot, heat oil over medium heat. Add celery and onions, and saute until onions are translucent.
Add chicken broth, shredded chicken, bay leaf, and thyme. Bring to a boil. Add the egg noodles and cook for 8 minutes.
Add the mixed vegetables and enough water for your desired consistency. Return to a boil and cook just long enough that the
vegetables are heated through but not mushy. Remove bay leaf and serve warm with one of our
whole grain breads.
Whole Grain Twist!
To add health without compromising flavor, substitute the egg noodles with
1 1/2 cups
Barley grain,
Kamut grain, or
Spelt grain.
Or make your own whole grain noodles for this chicken soup recipe. To do this, visit our
homemade whole wheat noodles page.
