Description
A recipe for Classic Chicken Noodle Soup

Ingredients

• 1 chicken (3 to 4 pounds), quartered
  
• 2 boxes (32 ounces each) fat-free chicken broth
  
• 1 medium onion, chopped
  
• 3 stalks celery, chopped
  
• Salt and pepper to taste
  
• 1 bay leaf
  
• 2 cans (15 ounces each) VegAll
  
• Original Mixed Vegetables, undrained
  
• 1 1/2 cups dried egg noodles
  
• 2 tablespoons chopped fresh parsley

Preparation
In large soup pot, combine first six ingredients. Bring to boil; reduce heat and simmer 2 hours, or until chicken is tender. Remove chicken from soup and cool.

When chicken is cool, remove meat from bones and add chicken to soup. Discard bay leaf. Bring to boil; stir in mixed vegetables, noodles and parsley. Simmer covered about 8 minutes, or until noodles are tender.

Timesaver: Use 4 to 5 cups precooked chicken in place of quartered chicken.

Nutrition
no information available

Serves
Serves 10

Variations
no information available