Oodles of Noodles Chicken Soup


  • 1 quart chicken broth
  • 1/4 teaspoon dried dill weed
  • 1 tablespoon chopped onion
  • 1/2 cup chopped, cooked chicken
  • 1/3 cup fresh refrigerated fettuccini
  • 1 tablespoon Italian parsley, chopped


  1. Place broth and dill in a 4-quart saucepan or Dutch oven. Heat over medium-high until it boils.
  2. Stir in onion, chicken, fettuccini and parsley. Return to boil. Lower heat and simmer until cooked through about 5 minutes.

Yields 4 to 6 servings.

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