by Brian DeMartino
Nothing better to warm up with a bowl of homemade soup. Chicken noodle is one of my favorite and this is a great easy recipe to have with the cold weather upon us!
- 1 tbsp Olive oil or butter
- 1 Small yellow onion, chopped about 3/4 cup
- 2 Ribs of celery, 1/2-inch chopped
- 1-2 Large carrots, peeled, 1/2-inch sliced about 1 1/2 cups
- 4 Cloves garlic, minced
- 2 Bay leaves
- 8 cupsChicken stock*
- 2-3 cups Cooked shredded chicken (from rotisserie)
- 8 oz Egg noodles**
- 1 tbsp Minced, flat leaf parsley
- 1 tsp Sea salt
- 1/4 tsp Fresh cracked black pepper to taste
- In a large (6 quart) soup pot or dutch oven, heat the butter or olive oil over medium heat. When the oil is glistening, add the onion, celery and carrots and cook, stirring often, until the onions are translucent, about 5 minutes. Add garlic and cook for 1 minute longer.
- Add the chicken stock and bay leaves. Bring to a boil over high heat. Reduce heat to medium and cook until the vegetables are nearly tender, about 10 minutes longer.
- Add the chicken, egg noodles, parsley, salt and pepper. Bring to heavy simmer. Place a lid on the pot to keep the liquid from evaporating. Maintain a low boil/heavy simmer until the noodles are tender and the chicken is warmed through, about 10 minutes longer.
*If you like a soup with a lot of liquid, add an extra 1-2 cups of broth. Depending on the noodles you use, they will absorb different amounts of water and as time passes the noodles will continue to absorb broth if you plan to have leftovers.
** Homemade noodles in this soup taste amazing, but if you don’t have time for that, buy fresh egg noodles (normally there’s fresh pasta options in the refrigerated section) from the grocery store. If this dinner is truly last minute, use dried egg noodles or even dried spaghetti/macaroni noodles work well!
- Per Serving
- PROTEIN35 g
- CARBOHYDRATES11 g
- TOTAL FAT6 g
- DIETARY FIBER1 g
- CHOLESTEROL101 mg
- SODIUM1437 mg
- TOTAL SUGARS2 g
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