New Castle News

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February 22, 2014

Culinary Conversation: Yes, soup for you! Try some!


NEW CASTLE — Chicken Noodle Soup

  • 4 1/2 cups chicken broth
  • 1/2 cup chopped onion (1 medium)
  • 2 teaspoons snipped fresh basil or 1/2 teaspoon dried basil, crushed
  • 2 teaspoons snipped fresh oregano or 1/2 teaspoon dried oregano, crushed
  • 1/4 teaspoon pepper
  • 1 bay leaf
  • 1, 10-ounce package frozen mixed vegetables
  • 1/2 cup medium noodles or other small pasta
  • 2 cups cubed cooked chicken or turkey
  • 1, 14 1/2-ounce can tomatoes, cut up

In a large saucepan, combine chicken broth, onion, basil, oregano, pepper and bay leaf. Stir in vegetables. Bring to boiling; stir in uncooked noodles. Return to boiling; reduce heat. Cover; simmer 8 minutes or until noodles are tender but still firm and vegetables are crisp-tender. Discard bay leaf. Stir in chicken or turkey and undrained tomatoes; heat through.


  • 14 1/2-ounce can chicken broth
  • 14 1/2-ounce can low-sodium tomatoes, cut up
  • 1 cup chopped onion (1 large)
  • 1 cup shredded cabbage
  • 3/4 cup tomato juice
  • 1/2 cup chopped carrot (1 medium)
  • 1/2 cup sliced celery (1 stalk)
  • 1 tablespoon snipped fresh basil or 1 teaspoon dried basil, crushed
  • 1/4 teaspoon garlic powder
  • 1, 15-ounce can white kidney beans or great Northern beans, rinsed and drained
  • 1 medium zucchini, sliced 1/4-inch thick (1 1/4 cups)
  • 1/2 of a 9-ounce package frozen Italian green beans
  • 2 ounces spaghetti or linguine, broken (about 1/2 cup)
  • 2 tablespoons finely shredded Parmesan cheese

In a pot, mix broth, undrained tomatoes, onions, cabbage, tomato juice, carrot, celery, basil, garlic powder and 1 1/4 cups water. Bring to boiling; reduce heat. Cover; simmer 20 minutes. Stir in kidney beans, zucchini, green beans and spaghetti. Return to boiling; reduce heat. Cover; simmer 10 to 15 minutes more or until vegetables and pasta are tender. Top each serving with Parmesan cheese.

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