Italian Chicken Noodle Soup

Liven up chicken noodle soup with a dash of basil and garlic-pepper blend. ...MORE + LESS -

1 tbsp (15 mL) olive or vegetable oil

2 boneless skinless chicken breasts (about 1/2 lb/250 g), cut into 1/2-inch (1.25 cm) pieces

1 medium onion, chopped (1/2 cup/125 mL)

4 cups (1 L) chicken broth

2 cups (500 mL) water

3 medium carrots, sliced (1 1/2 cups/375 mL)

2 cups (500 mL) broccoli florets

1 1/2 cups (375 mL) uncooked medium egg noodles

1 tsp (5 mL) dried basil leaves

1/2 tsp (2 mL) garlic-pepper blend

1/4 cup (50 mL) shredded Parmesan cheese

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1

In 4-quart saucepan, heat oil over medium heat. Add chicken. Cook 4 to 6 minutes, stirring occasionally, until no longer pink in centre. Stir in onion. Cook 2 to 3 minutes, stirring occasionally, until onion is tender.
2

Stir in broth, water and carrots. Heat to boiling. Cook 5 minutes over medium heat. Stir in broccoli, noodles, basil and garlic-pepper blend. Heat to boiling; reduce heat. Simmer uncovered 8 to 10 minutes, stirring occasionally, until vegetables and noodles are tender.
3

Top each serving with cheese.

Substitution : You can substitute chicken thighs for part or all of the chicken breasts. Usually, two boneless thighs will equal one breast half.
Substitution: Fresh vegetables are used to make this colourful soup, but you could use frozen vegetables if you like.