Chicken Vegetable Soup

Oxmoor House
about 3 quarts

Ingredients

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2 quarts chicken bouillon
1 cup sliced carrots
1 cup fresh or frozen green peas
1 cup chopped celery
1 teaspoon salt
2 cups diced cooked chicken
1/2 (8-ounce) package medium-size egg noodles, cooked and drained
1 teaspoon dried whole rosemary
1 teaspoon dried whole thyme

Preparation

Combine first 5 ingredients in a large Dutch oven; bring to a boil. Stir in remaining ingredients. Reduce heat; cover and simmer 15 minutes or until vegetables are tender. Ladle into individual soup bowls; serve warm.

Created date

February 2010