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“Marjoram and thyme come through nicely in this old-fashioned soup that tastes just like Grandma used to make. You can modify the recipe to include vegetables your family enjoys. My kids love carrots, so I always toss in extra.” –Coleen Martin, Brookfield, Wisconsin


1/2  cup finely chopped carrot
1/4  cup finely chopped celery
1/4  cup finely chopped onion
1  teaspoon butter
6  cups chicken broth
1-1/2  cups cubed cooked chicken
1  teaspoon salt
1/2  teaspoon dried marjoram
1/2  teaspoon dried thyme
1/8  teaspoon pepper
1-1/4  cups uncooked medium egg noodles
1  tablespoon minced fresh parsley


Saute the carrot, celery and onion in butter in a Dutch oven until tender. Stir in the broth, chicken and seasonings. Bring to a boil. Reduce heat. Add noodles; cook for 10 minutes or until noodles are tender. Sprinkle with parsley.


1 serving (1 cup) equals 126 calories, 4 g fat (1 g saturated fat), 40 mg cholesterol, 1,370 mg sodium, 9 g carbohydrate, 1 g fiber, 14 g protein.

article courtesy of KitchenDaily.com

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