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Chicken Noodle Soup Recipe

Chicken Noodle Soup Recipe

4 servings



4 ounces each: boneless, skinless chicken breast and thighs, fat trimmed

2 cups sliced celery, including some leaves

1 cup each: sliced carrots, chopped onion

2 cans reduced-sodium chicken broth

1 teaspoon dried marjoram leaves

1 bay leaf

1 cup uncooked wide noodles

Salt and pepper, to taste


Saute chicken, celery, carrots, and onions in lightly greased large saucepan until lightly browned, about 7 minutes. Add chicken broth and herbs, heat to boiling. Reduce heat and simmer, covered, until chicken and vegetables are tender, 15 to 20 minutes. Add noodles. Cook, uncovered, until noodles are tender, 7 to 10 minutes. Discard bay leaf, season to taste with salt and pepper.

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