Monday, January 9, 2012

Chicken Noodle Soup

3 cups diced cooked chicken or turkey (I use left over rotissere chicken)
1 cup chopped celery
1 cup chopped onion
2 tablespoons margarine or butter
12 cups water
10 oz. frozen mixed vegetables, thawed (I used chopped carrots)
3 to 4 tablespoons chicken-flavor instant bouillon
1/2 tsp dried basil or marjoram leaves
1/4 teaspoon pepper
1/2 package (8 oz) fine egg noodles, uncooked

In 6-quart Dutch oven or large pot, over medium heat, cook celery and onion in margarine until tender; add remaining ingredients except noodles.

Bring to a boil on medium high heat. Reduce heat to medium and cook covered 15 minutes. Add noodles. Cover and cook 10 minutes longer or until noodles are tender.

Makes about 4 1/2 quarts.