Detroit - Easy Chicken Noodle Soup
Meijer Healthy Living Advisor Tina Miller's recipe takes less than 30 minutes.
1 Tbsp. Meijer olive oil
1 medium rib celery, halved lengthwise and sliced
1 medium onion, cut into thin wedges
1 medium carrot, peeled and diced
1 bay leaf
1/2 cup uncooked medium egg noodles (about 1 1/2 oz.)
1/4 tsp. pepper
1 tsp. dried marjoram
2 cups chopped or shredded cooked chicken
2 tbsp. chopped fresh parsley (optional)
1 carton low-sodium chicken broth
2 cups water
1. In Dutch oven or large saucepan saute onions in olive oil over medium heat for 2 minutes, add carrots and celery. Season with salt and pepper and cook an additional 2 minutes.
2. Add chicken broth, marjoram, bay leaf and pepper. Bring to boiling. Reduce heat; cover and simmer 10 minutes.
3. Increase heat to medium-high; return to boiling. Add chicken, noodles and parsley, if desired. Return to boiling. Reduce heat to medium. Cook, loosely covered, 15 to 20 minutes or until noodles are tender. Remove and discard bay leaf.
Nutrition Information (per serving): Calories 114, Fat 1g, Cholesterol 46mg, Sodium 391mg, Carbohydrate 9g, Fiber 1g, Protein 11g.
Recipe adapted from meijermealbox.com