Chicken Nooodle Soup

Photo: Linwaite

Yield: 4 servings
Community Recipe from


  • 2 tablespoon(s) olive or vegetable oil
  • 2 clove(s) garlic, finely chopped
  • 2 medium green onions chopped (2 Tablespoons)
  • 1 medium carrot (1/2 cup) sliced
  • 2 cup(s) cooked chicken cubed
  • 4 ounce(s) uncooked egg noodles (or 1 cup uncooked spaghetti)
  • 1 tablespoon(s) chopped fresh parsley or 1 teaspoon dried parsley flakes
  • 1/2 teaspoon(s) ground nutmeg
  • 1/4 teaspoon(s) pepper
  • 1 bay leaf
  • 3 can(s) (14 1/2 oz) chicken broth


  1. Heat oil in 3 quart saucepan over meium heat. Cook garlic, onion and carrot in oil about 4 minutes, stirring occasionally, until carrot is crisptender.
  2. Stir in remaining ingredients, heat to boiling; reduce heat. Cover and simmer about 15 minutes, stirring occasionally, until noodles (spaghetti) is tender
March 2013

This recipe is a personal recipe added by Linwaite and has not been tested or endorsed by MyRecipes.

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