Easy Chicken Noodle Soup
Prep: 15 min
Total: 25 min
1 tablespoon olive or vegetable oil
2 cloves garlic, finely chopped
8 medium green onions, sliced (1/2 cup)
2 medium carrots, chopped (1 cup)
2 cups cubed cooked chicken
2 cups uncooked egg noodles (4 oz)
1 tablespoon chopped fresh parsley or 1 teaspoon parsley flakes
1/4 teaspoon pepper
1 dried bay leaf
5 1/4 cups Progresso™ chicken broth (from two 32-oz cartons)
1. In 3-quart saucepan, heat oil over medium heat. Add garlic, onions and carrots; cook 4 minutes, stirring occasionally.
2. Stir in remaining ingredients. Heat to boiling; reduce heat. Cover; simmer about 10 minutes, stirring occasionally, until carrots and noodles are tender. Remove bay leaf.
Pasta continues to absorb liquid, so if you make the soup ahead plan to cook the noodles separately and stir them in just before serving. If you’d like, bypass the egg noodles and add rotini, fusilli, or cavatappi pasta for a change of pace.
Refrigerate soups in shallow containers so they cool rapidly. Once completely cooled, cover tightly. Refrigerate most soups with vegetables or meat no more than 3 days.
Most broth-based soups freeze well for up to 6 months. Pour soup into freezer containers, leaving 1/4 to 1/2 inch headspace because soups expand as they freeze.
Reheat broth-based soups over medium heat, stirring occasionally, until hot. Or reheat in the microwave.
Running short of time? Use shredded or julienne-cut carrots from a bag.
To ensure even cooking, cut vegetables so they are similar in size.
(Photo and Recipe curtesy of Betty Crocker Kitchens)