Source: Ana Maria Kruger
Makes 2 servings.
Preparation time: 45 minutes
Tips: Use home made broth or Knorr Chicken broth
Vegetable Chicken-Noodle
in light clear broth
Ingredients
Preparation
1 Tablespoon butter
1/2 onion, chopped
1 stalk of celery, chop small
1 carrot, peeled and chopped in small cubes
1 small zucchini, cut into thin 1/2 slices
1 small potato, peeled and chopped in small squares
1 cup of cut broccoli into small florettes
2 ounces dry wide egg noodles
4 cups chicken broth, home made or powdered mix (i.e. Knorr brand)
1 cup cook shredded chicken
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1.In a sauce pan to fit all soup ingredients, melt butter. Add chopped onions, celery, potato and carrots. Saute until vegetables are soft and cooked, about 5 minutes.
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2.Add zucchini and broccoli to the pot along with the chicken broth and simmer for about 20 minutes.
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3.In a separate pot bring water to boil, add noodles and cook until almost done. Drain and reserve.
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4.Add cooked noodles and shredded chicken to soup pot and simmer pot another 10 minutes.
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5.Season with salt and black pepper to taste. If using powder broth, make sure not to add salt without tasting, broth contains plenty of salt already.
Serve immediately in warm bowls with some french bread.
NOTE:Great meal on a rainy day.
