Oodles of Noodles Chicken Soup
1 quart chicken broth
1/4 teaspoon dried dill weed
1 tablespoon chopped onion
1/2 cup chopped, cooked chicken
1/3 cup fresh refrigerated fettuccini
1 tablespoon Italian parsley, chopped
Place broth and dill in a 4-quart saucepan or Dutch oven.
Heat over medium-high until it boils.
Stir in onion, chicken, fettuccini and parsley. Return to boil.
Lower heat and simmer until cooked through about 5 minutes.
Yields 4 to 6 servings.
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