Chicken Noodle Soup
Chicken Noodle Soup
Preparation Time: 5-10 minutes
Microwaving Time: 17 minutes
4 cups chicken broth (regular or reduced sodium)
1 cup water
3 ounces dry wide egg noodles (about 1 3/4 cups)
1 small yellow onion, chopped
1 cup chopped carrots
1 cup frozen peas, thawed
1/2 teaspoon dry rosemary
1/2 teaspoon pepper
2 cups bite-size pieces cooked chicken (Microwave chicken breast recipe!)
Chop vegetables and measure out ingredients, set aside. Pour broth and water into a large microwave-safe bowl or deep casserole dish. Cover and microwave on high for 3-4 minutes or until broth comes to a boil. Add noodles and carrots pressing them down into broth. Cover and microwave on high for 8 minutes, stirring after 4 minutes. Remove casserole from microwave; let stand, covered, for 5 minutes.
Stir in onion, rosemary, pepper, and chicken. Cover and microwave on high for 5 minutes, stirring after 2 1/2 minutes. Mix in peas. Cover and microwave on high for 1 minute. Remove casserole from oven and let stand, covered, for 10 minutes or until noodles are tender when pierced.
