1 tbs. olive oil
3 celery ribs with green tops, thinly sliced
2 carrots, halved lengthwise and thinly sliced
1/4 cup coarsely chopped onion
1 (49-ounce) can reduced-sodium chicken broth
8 ounces chicken tenders, cut into 1-inch pieces
4 ounces (about 3 cups) wide egg noodles
2 tbs. finely chopped fresh parsley (or substitute dried parsley)
2 tsp. finely chopped fresh thyme (or substitute 1/2 tsp. dried thyme)
1/4 tsp. pepper, to taste
salt to taste
Heat the oil in large pot over medium-high heat. Add celery, carrots, and onion; cook, stirring occasionally, for 2 minutes or until the carrots are crisp tender and the onion is translucent but not browned.
Stir in the chicken broth. Cover and increase the heat to high. When the broth comes to a boil, stir in the remaining ingredients, except the salt. When the liquid returns to a boil, reduce the heat to medium; cover and cook for 8 minutes or until the chicken is thoroughly cooked and the noodles are tender. Season with salt.
Makes 4 servings (8 cups)
Enjoy this soup as the weather gets colder! November is a great month to share recipes when we are planning to make our favorites for the Holiday's. Be sure to have yours included!