Chicken Noodle Soup

 

1

tablespoon olive or vegetable oil

2

cloves garlic, finely chopped

8

medium green onions, sliced (1/2 cup)

2

medium carrots, chopped (1 cup)

2

cups cubed cooked chicken

2

cups uncooked egg noodles (4 oz)

1

tablespoon chopped fresh parsley or 1 teaspoon parsley flakes

1/4

teaspoon pepper

1

dried bay leaf

5 1/4

cups Progresso® chicken broth (from two 32-oz cartons)

• 1 In 3-quart saucepan, heat oil over medium heat. Add garlic, onions and carrots; cook 4 minutes, stirring occasionally.
• 2 Stir in remaining ingredients. Heat to boiling; reduce heat. Cover; simmer about 10 minutes, stirring occasionally, until carrots and noodles are tender. Remove bay leaf.