Yield
10 servings (1 cup each)

How to Make It

In 5-quart saucepan, place water, chicken, onion, carrot, celery, chicken broth and salt; heat to boiling. Simmer 1 hour 30 minutes or until chicken falls off bone. Remove chicken; cool. Cut chicken into small pieces; set aside. Strain liquid through fine strainer; discard vegetables. Refrigerate broth until fat hardens on top. Skim fat; discard. Cook noodles according to package directions. In large saucepan, stir together broth, noodles, tomatoes, tomato paste, basil, parsley and reserved chicken. Heat to boiling. Serve immediately.

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