Chicken Soup Noodles
Ingredients
-
1
tablespoon
olive oil
-
3
large
carrots, peeled and sliced thinly
-
3
stalks
celery, sliced thinly
-
¾
cup
chopped onion
-
49
ounces
chicken broth (about 6 cups)
-
1
tablespoon
cornstarch
-
⅓
cup
cold water
-
1
lb.
package egg noodles
-
2
tablespoons
butter
-
2
teaspoons
thyme
-
2
teaspoons
parsley
-
2
cups
cooked, shredded chicken
-
3–4
pieces
green onions, thinly sliced
Instructions
- Heat olive oil in a large pot over medium-high heat and sauté the vegetables until tender-crisp.
- Add chicken broth to the pot and let it simmer for about 20 minutes.
- Dissolve cornstarch in cold water and add it to the broth.
- Add the egg noodles and bring to a rolling boil, checking the noodles frequently.
- Once the noodles are mostly cooked, remove from heat to prevent them from becoming mushy.
- Stir in butter and herbs, then mix in the shredded chicken and season with salt and pepper.
- Add green onions just before serving.
Nutrition Facts (estimated)
Servings
6-8
Calories
350
Total fat
12g
Total carbohydrates
40g
Total protein
25g
Sodium
800mg
Cholesterol
70mg
You might also like