Homemade Chicken Noodle Soup
Ingredients
The soup base
-
2
tablespoons
olive oil
-
4
medium
carrots, diced
-
4
large
celery stalks, diced
-
2
tablespoons
minced garlic
-
½
medium
yellow onion, finely diced
-
1.5
lbs.
boneless, skinless chicken breast
-
8
cups
chicken broth
-
2
tablespoons
coarse Italian seasoning
-
1
tablespoon
Franks hot sauce or white vinegar
-
¼
teaspoon
salt
-
6
sprigs
fresh thyme
-
6
sprigs
fresh rosemary
-
1
medium
lemon, sliced
The noodles
Instructions
- Heat olive oil in a large stock pot and sauté carrots, celery, garlic, and onion until onions are translucent.
- Place the chicken breast on top of the sautéed vegetables and add chicken broth, Italian seasoning, hot sauce, and salt. Mix well.
- Create an herb bundle with thyme and rosemary and add it to the pot.
- Bring the soup to a rolling boil, then reduce heat to low, cover, and let it simmer for 30 minutes.
- While the soup simmers, cook the egg noodles in a separate pot until al dente, then strain and set aside.
- Once the chicken is cooked, remove it and the herb bundle from the soup. Discard the herbs and dice the chicken.
- Return the diced chicken to the soup, add the lemon slices, and let it simmer for an additional 5-10 minutes.
- Add the cooked noodles to the soup just before serving.
Nutrition Facts (estimated)
Servings
6
Calories
330
Total fat
7g
Total carbohydrates
21g
Total protein
35g
Sodium
mg
Cholesterol
mg
You might also like