Chicken Noodle Soup

1. 1

   In 3-quart saucepan, combine chicken stock, carrots, celery, onions and oregano.

2. 2

   Bring to a boil over medium high heat.

3. 3

   Lower heat to medium and simmer for about 15 minutes or until chicken is tender.

4. 4

   Remove chicken from pan and set aside for 5 minutes.

5. 5

   Cut or shred into bite size pieces.

6. 6

   While chicken is cooling, stir noodles into stock, cook until noodles are tender.

7. 7

   Stir in parsley and chicken.

8. 8

   Low-fat.

* Per serving · 4 servings · Values may vary.

No additional tips available.