Chicken Noodle Soup


2 tbsp olive oil

¾ cup diced carrots

½ cup chopped celery

¼ cup chopped onion

6 cups low sodium chicken broth

½ cup corn, canned or fresh (only kernels)

1 ½ cups diced cooked chicken

½ tsp dried marjoram

½ tsp dried thyme

½ tsp black pepper

1 ½ cups dry elbow macaroni


1. In a large sauce pan, sautee in olive oil the carrots, celery and onion until tender.

2. In a large pot, heat the chicken broth, and then add the sauteed vegetables, plus the corn, chicken and seasonings; bring to a boil.

3. Add the noodles and cook for 10 minutes or until tender.

Yield: 4 servings.

Serving Suggestions:

Serve with a whole grain bread/roll and a green salad.