Pella Chronicle

November 30, 2012

Classic Chicken Noodle Soup

Staff Writer
The Chronicle

Pella — 1 (24 oz.) pkg. frozen egg noodles

12 cups chicken broth

2 bay leaves

2 tsp. parsley, dried

1/2 tsp. thyme, dried

1 tsp. black pepper

1 pkg. (12 oz.) seasoning blend vegetables

1 lb. Tyson grilled and ready chicken breast strips

1. Bring the chicken broth to a boil with the bay leaf.

 Add the noodles and simmer for 20 minutes. Stir often.

2. Add the parsley, thyme, black pepper and frozen vegetables. Simmer for 10 minutes or until done.

3. Add the chicken strips. Discard bay leaves. Stir to incorporate, heat through, and serve.

Serves 20.