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Chicken Noodle Soup


  • 1 package(s) (32-ounce) chicken broth
  • 4 cup(s) water
  • 1 tablespoon(s) olive oil
  • 1 small onion, chopped
  • 2 stalk(s) celery, thinly sliced
  • 2 medium carrots, thinly sliced
  • Pepper
  • 1 pound(s) skinless, boneless chicken-breast halves
  • 3 cup(s) (6 ounces) uncooked medium egg noodles
  • 1 cup(s) frozen peas, thawed


  1. In covered 3-quart saucepan, heat broth and water over high heat.
  2. Meanwhile, in 5- to 6-quart sauce-pot, heat oil over medium heat. Add onion and cook 5 minutes or until lightly browned, stirring occasionally. Add celery, carrots, hot broth mixture, and 1/8 teaspoon ground black pepper; cover saucepot and heat to boiling over high heat.
  3. While vegetables are cooking, cut chicken into 3/4-inch pieces.
  4. Uncover saucepot and stir in noodles; cover and cook 3 minutes. Stir in peas and chicken; cover and heat to boiling, 3 to 4 minutes. Makes about 10 1/2 cups.

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