Chicken Noodle Soup - Wheat Foods Council

Name: Chicken Noodle Soup - Wheat Foods Council
Ingredients: 2 teaspoons olive oil; 4 carrots, sliced; 3 stalks celery, sliced; 1 cup diced onion; 2 cups sliced mushrooms; 2 cloves garlic, minced; 2 teaspoons fresh thyme leaves or 1 teaspoon dry; 2 teaspoons chopped fresh sage or 1 teaspoon dry; 1 teaspoon Italian seasoning; ½ teaspoon dry oregano; ½ teaspoon ground black pepper; 6 cups reduced sodium chicken broth; 2 cups water; 3 cups cooked shredded or roughly chopped chicken (cooked leftovers or rotisserie chicken are options); 2 cups dry whole-wheat wide noodles (like egg noodles)

www.wheatfoods.org

Directions Heat oil in a large soup pot. Add carrots, celery and onion and sauté for a few minutes; add sliced mushrooms and next 6 ingredients (through black p

View full recipe on www.wheatfoods.org

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.wheatfoods.org.

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Ingredients

2 teaspoons olive oil
4 carrots, sliced
3 stalks celery, sliced
1 cup diced onion
2 cups sliced mushrooms
2 cloves garlic, minced
2 teaspoons fresh thyme leaves or 1 teaspoon dry
2 teaspoons chopped fresh sage or 1 teaspoon dry
1 teaspoon Italian seasoning
½ teaspoon dry oregano
½ teaspoon ground black pepper
6 cups reduced sodium chicken broth
2 cups water
3 cups cooked shredded or roughly chopped chicken (cooked leftovers or rotisserie chicken are options)
2 cups dry whole-wheat wide noodles (like egg noodles)