Chunky Chicken Noodle Soup

• 1/4 C diced carrot
• 2 Tbsp diced celery
• 2 Tbsp chopped onion
• 1 tsp butter
• 2-1/2 C chicken broth
• 2/3 C diced cooked chicken
• 1/4 tsp salt
• 1/4 tsp dried marjoram
• 1/4 tsp dried thyme
• dash pepper
• 1/2 C uncooked medium egg noodles
• 1 tsp minced fresh parsley

1. In a large saucepan, saute the carrot, celery and onion in butter until tender. Stir in the broth, chicken and seasonings; bring to a boil. Reduce heat. Add noodles; cook for 10 minutes or until tender. Sprinkle with parsley.


Robyn's notes: I used rigatoni because it's what I had in the house, and it absorbed more of the broth than I expected, but it was still good. Research shows that chicken noodle soup actually is good for colds and the flu, and since he's had a really bad flu since Xmas, I was hoping to boost his immune system a bit.