Chicken Noodle Soup
Ingredients
The soup base
-
2
Tbsp
olive oil
-
1 ½
cups
diced carrots
-
1 ½
cups
diced yellow onions
-
1 ¼
cups
diced celery
-
3
cloves
garlic
-
2
cartons
low-sodium chicken broth
-
2
tsp
chopped fresh thyme
-
2
tsp
chopped fresh rosemary
-
2
tsp
chopped fresh sage
-
to taste
salt
-
to taste
black pepper
The noodles and chicken
-
2
cups
medium egg noodles
-
3
cups
shredded rotisserie chicken
-
3
Tbsp
chopped fresh parsley
-
1
Tbsp
fresh lemon juice (optional)
Instructions
- Heat olive oil in a large pot over medium-high heat.
- Add carrots, onions, and celery; sauté for 4 minutes, then add garlic and sauté for 1 more minute.
- Stir in chicken broth, thyme, rosemary, and sage; season with salt and pepper to taste.
- Optionally, place larger bones of rotisserie chicken in cheesecloth and add to the pot for extra flavor.
- Bring the mixture to a boil, then reduce heat to medium-low, cover, and simmer for about 10-15 minutes until veggies are tender.
- Stir in noodles, cover, and boil over medium heat until noodles are cooked through, about 7 minutes.
- Remove chicken bones if used, stir in chicken, parsley, and lemon juice, and serve warm.
Nutrition Facts (estimated)
Servings
6
Calories
367
Total fat
12g
Total carbohydrates
24g
Total protein
36g
Sodium
540mg
Cholesterol
119mg
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