Chicken Noodle Soup

After having some wonderful spring-like days in the middle of winter, more cold and snow came this past week–brrr! I’ve always liked having a bowl of hot chicken noodle soup to warm up in weather like this. When I decided to make some chicken soup at the spur of the moment, I didn’t have a lot of fresh veggies on hand, but I did have a large can of homestyle chunky veggies. So I made a really easy chicken soup with that–very chunky and brimming with veggies, noodles, and lots of diced chicken. It’s a little more work than opening a can of soup, but since this is more like homemade, it’s worth the little extra effort!

HOMESTYLE CHICKEN VEGGIE NOODLE SOUP by NancyC, adapted from Betty Crocker

Makes about 4 servings

1 Tablespoon non-GMO canola oil or light olive oil

2 cloves garlic, minced

1/2 cup sliced green onions (slice up both the green and white part)

5 cups chicken broth

1 (29-ounce) can mixed vegetables, drained (carrots, potatoes, celery, peas, onions–I used Veg-All Homestyle Large Cut Vegetables) or use an equivalent amount of mixed frozen veggies

3 cups cubed cooked chicken

3 cups (6 ounces) uncooked egg noodles

1 Tablespoon chopped fresh parsley or 1 teaspoon parsley flakes

1/4 teaspoon pepper

In a large saucepan (3-quart or larger), heat oil over medium heat. Add garlic and green onions and cook 2 to 3 minutes, stirring occasionally.

Stir in remaining ingredients and heat to boiling. Reduce heat to medium-low, then cover and simmer about 10 minutes, stirring occasionally, until noodles are tender. Serve immediately.