Learn how to make Vegetable-Chicken Noodle Soup, one of Rita's recipes for using less red meat.

Vegetable-Chicken Noodle Soup


  • 1 cup chopped celery
  • ½ cup thinly sliced leek, white part only
  • ½ cup chopped carrot
  • ½ cup chopped turnip
  • 6 cups reduced-sodium chicken broth
  • 1 tablespoon fresh parsley
  • 1½ teaspoons fresh thyme
  • 1 teaspoon fresh rosemary
  • 1 teaspoon balsamic vinegar
  • ¼ teaspoon black pepper
  • 2 ounces uncooked wide noodles
  • 1 cup diced boneless skinless chicken breast


  1. Combine celery, leek, carrots, turnip and 1/3 cup chicken broth in large saucepan. Cover; cook over medium heat for 10 minutes or until vegetables are tender, stirring occasionally.
  2. Stir in remaining broth, parsley, thyme, rosemary, vinegar and pepper. Bring to a boil.
  3. Add noodles. Cook until noodles are tender. Stir in chicken. Reduce heat to medium. Simmer until heated through. Makes 6 servings.