This chicken noodle soup is chock full of shredded chicken, vegetables and egg noodles in a hearty broth. For flavorful twist, try one of the Variations.
Heat oil in large saucepan on medium heat. Add carrots, celery, onion, garlic, oregano, thyme and bay leaf; cook and stir 5 minutes or until vegetables soften.
Stir in stock. Bring to boil. Stir in noodles. Reduce heat to low; simmer 5 minutes or until tender. Add chicken; simmer 5 to 10 minutes longer or until chicken is heated through. Remove bay leaf before serving.
• Asian Chicken Noodle Soup: Use 4 green onions, thinly sliced, in place of the celery and onion. Use 2 tablespoons McCormick® Gourmet Collection Toasted Sesame Seed and 1 tablespoon McCormick® Gourmet Collection Ground Ginger in place of the oregano, thyme and bay leaf. Omit egg noodles. Serve soup over cooked rice noodles.
• Tuscan Chicken Noodle Soup: Use 1 tablespoon McCormick® Gourmet Collection Tuscan Seasoning in place of the oregano and thyme. Add 1 can (14 1/2 ounces) diced tomatoes, drained, with the stock.
• Southwest Chicken Rice Soup: Use 1/2 teaspoon McCormick® Gourmet Collection Ground Cumin and 1/4 teaspoon McCormick® Gourmet Collection Crushed Red Pepper (optional) in place of the thyme. Add 1 cup frozen corn with the stock. Omit noodles. Add 1 cup instant white rice with the chicken.
(Amount per serving)