Chicken Noodle Soup

Chicken Noodle Soup
Photo by Becky Luigart-Stayner

Ingredients

  • 5 cups Brown Chicken Stock
  • ¼ teaspoon freshly ground black pepper
  • ¼ pound uncooked vermicelli, broken into 1-inch pieces
  • ¾ teaspoon salt

1. Bring Brown Chicken Stock to a simmer in a medium saucepan. Add pasta; cook 8 minutes or until al dente. Stir in salt and pepper.

View full recipe at My Recipes

Comments

Variations on Chicken Noodle Soup

  • Chicken Noodle Soup
    • 3 quarts water
    • 1 carrot, cut into 2-inch pieces
    • 1 cup chopped fresh parsley
    • 1 cup chopped fresh parsley
    • Homemade Noodles
    • +12 other ingredients
  • Chicken Noodle Soup
    • 2 eggs
    • 1 (3- to 3 1/2-pound) broiler-fryer, cut up
    • 1/2 teaspoon pepper
    • 2 eggs
    • 2 tablespoons milk
    • 1/2 teaspoon pepper
    • 1 teaspoon salt
    • +8 other ingredients
  • Chicken Noodle Soup
    • 2 cups uncooked wide egg noodles (about 4 ounces)
    • 3 1/2 cups low-salt chicken broth
    • 1 cup chopped carrot
    • +20 other ingredients
  • Chicken Noodle Soup
    • 5 cups cooked egg noodles (about 8 ounces uncooked)
    • 3/4 cup chopped parsnip
    • 1 tablespoon chicken-flavored bouillon granules
    • 8 cups water
    • +9 other ingredients
  • Chicken Noodle Soup
    • 1 small zucchini, made into noodles with julienne slicer
    • 1 large carrot, diced
    • 1 rib celery, diced
    • 1 quart chicken stock
  • Chicken Noodle Soup
    • 1 broiler-fryer chicken, cut in parts
    • 6 c water
    • 3/4 c finely chopped onion
    • 2 t finely chopped celery
    • 2 t salt
    • 2 t fresh chopped parsley
    • +1 other ingredients


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