Name: Chicken Noodle Soup with Rutabaga
Prep time: 20 min
Cook time: 20 min
Yield: 6
Ingredients: 3 medium carrots, chopped -; 1 medium onion, chopped -; 1 celery rib, chopped -; 2 teaspoons butter -; 4 cups reduced-sodium chicken broth -; 1 medium rutabaga (about 1-1/2 pounds), peeled and cut into 1/2-inch cubes -; 1/2 teaspoon salt -; 1/4 teaspoon dried thyme -; 1/8 teaspoon dried marjoram -; 1/8 teaspoon pepper -; 2 cups uncooked yolk-free noodles -; 2 cups cubed cooked chicken breast -; 1/3 cup minced fresh parsley -

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Chicken Noodle Soup with Rutabaga

1. 3 medium carrots, chopped -

2. 1 medium onion, chopped -

3. 1 celery rib, chopped -

4. 2 teaspoons butter -

5. 4 cups reduced-sodium chicken broth -

6. 1 medium rutabaga (about 1-1/2 pounds), peeled and cut into 1/2-inch cubes -

7. 1/2 teaspoon salt -

8. 1/4 teaspoon dried thyme -

9. 1/8 teaspoon dried marjoram -

10. 1/8 teaspoon pepper -

11. 2 cups uncooked yolk-free noodles -

12. 2 cups cubed cooked chicken breast -

13. 1/3 cup minced fresh parsley -

How to cook deliciously - Chicken Noodle Soup with Rutabaga

1. Stage

In a large saucepan or Dutch oven, saute the carrots, onion and celery in butter until tender. Add the broth, rutabaga, salt, thyme, marjoram and pepper; bring to a boil. Reduce heat; cover and simmer for 15 minutes.

2. Stage

Add noodles; cover and simmer 20 minutes longer or until noodles are tender. Stir in the chicken and parsley; heat through.