I was attracted to this recipe because of the seasonings and the egg noodles. It was very easy to make and once you got through the onerous chopping of the veggies, it was very quick. The initial result was very unsatisfactory. All I could taste were the seasonings. Despite the chicken broth, it didn’t taste “chicken-y” at all.
All good recipes need a day to reach their peak flavors and this one is no different. By the following day, the basil and oregano had receded to the background and the “chicken-y” taste was in full flower. I will make a few changes the next time I make this. A medium onion instead of a large. There is too much onion in this soup. Three carrots instead of two. It needs more color. Wide egg noodles instead of medium egg noodles. Just because I like them better.
I’m eager to try the variations also. This soup will come in handy along with my pot pies as a way to use up leftover turkey after Thanksgiving. I can hardly wait!
Verdict: Yum!! This one’s a keeper!!
4 ½ cups chicken broth
1 cup chopped onion (1 large)
1 cup sliced carrot (2 medium)
1 cup sliced celery (2 stalks)
1 teaspoon dried basil, crushed
1 teaspoon dried oregano, crushed
¼ teaspoon ground black pepper
1 bay leaf
1 ½ cups dried medium egg noodles
1 cup chopped cooked chicken or turkey
In a 3-quart saucepan combine broth, onion, carrot, celery, basil, oregano, pepper, and bay leaf. Bring to boiling; reduce hear. Simmer, covered, for 5 minutes. Stir in uncooked noodles. Return to boiling; reduce heat. Simmer, covered, for 8 to 10 minutes or until noodles are tender but still firm and vegetables are just tender. Discard by leaf. Stir in chicken; heat through. To serve, ladle soup into bowls. Makes 4 main-dish servings.
Chicken Tortellini Soup: Prepare as above, except substitute small broccoli florets for the celery and one 9-ounce package refrigerated cheese-filled tortellini for the noodles. Add the broccoli and 1 cup sliced fresh mushrooms when tortellini is added.
Parmesan-Pesto Chicken Noodle Soup: Prepare as above, except substitute 1 small zucchini, halved lengthwise and sliced for the celery; Italian seasoning for the basil and oregano; and dried small shell macaroni for the noodles. Add 2 cloves garlic, minced, to the broth mixture. Add the zucchini with the macaroni. Meanwhile, spread each of 4 slices Italian bread with 1 tablespoon refrigerated basil pesto; sprinkle each with 1 tablespoon finely shredded Parmesan cheese. Place, pesto sides up, on a baking sheet. Preheat broiler. Broil 3 to 4 inches from the heat about 2 minutes or until cheese melts. Top each serving with a slice of the bread.
Donate: Campbell’s soup labels to your local school
Recycle: broth cans
Compost: onion skins, carrot tops and peels, celery tops, bay leaf