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CHICKEN
NOODLE SOUP
Here's
our quick-and-easy version of a time-honored
healing brew.
1
tablespoon butter or stick margarine
1 cup chopped carrots
1 cup chopped parsnip
1/2 cup thinly sliced celery
1 tablespoon all-purpose flour
3 1/2 cups fat-free, less-sodium chicken
broth
1 cup water
1/4 teaspoon salt
1/4 teaspoon black pepper
2 cups uncooked wide egg noodles
1 1/2 cups (1-inch) cubed roasted skinned,
boned chicken breast halves (about 3/4 pound)
2 tablespoons chopped fresh parsley
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Melt
butter in a large Dutch oven over medium-high
heat. Add carrot, parsnip, and celery; sauté
3 minutes. Stir in flour. Gradually add broth,
water, salt, and pepper, stirring with a whisk;
bring to a boil. Cover, reduce heat, and simmer
5 minutes. Add noodles and chicken, and bring
to a boil. Cover, reduce heat, and simmer 10 minutes.
Stir in parsley.
Serves
8.
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