Makes:
6 servings
Total Time:
50 min
Submitted by:
Category:
Soups/Chilis
Sub Category: Soups & Stews
what you need
- 6 cups fat-free chicken broth
- 1 lb. boneless skinless chicken thighs
- 1 cup chopped celery
- 1 cup chopped onion
- 8 oz. (1/2 of 16 oz. bag) frozen carrot coins
- 8 oz. (1/2 of 16 oz. bag) frozen mixed veggies, (peas, carrots, corn, green beans)
- 1 large parsnip, peeled and chopped
- 1 cup frozen peas
- 1 tsp. minced garlic, or more to taste
- 1 bay leaf
- 1/4 tsp. pepper
- 2 cups uncooked no yolk egg noodles
- 1/4 cup snipped fresh dill
make it
Put broth, chicken, celery, onion, carrots, mixed veggies, parsnip, peas, garlic, bay leaf and pepper in large pot. Cover, bring to a boil. Reduce heat, simmer for 25 min, or until chicken is cooked and veggies are tender.
Discard bay leaf. Remove chicken to platter to cool. Add noodles to soup, Cover, simmer 10 min or until noodles are tender.
Shred chicken with two forks, add to soup along with dill.
Notes
This is a straight forward easy soup, but so good for you. Great served with biscuits.
