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Chicken Noodle Soup

Servings: 4-6

AuthorSunshine UrbaniakCategoryTotal Time1 hr

INGREDIENTS

1.50 cups Shredded Chicken
1 cup Yellow Onion, chopped
2 Carrots, chopped into 1/4" pieces
2 Celery Stalks, chopped into 1/4" pieces
3 Garlic Cloves, minced
1 Green Onion, finely chopped
1 tsp Dried Thyme
1 tsp Garlic Powder
1 tbsp Fresh Parsley, minced, plus extra for garnish
½ tsp Rosemary, minced
2 Bay Leaves
1 tsp Salt
¼ tsp Pepper
1 tsp Fish Sauce
1 tsp Lemon Juice
2 tbsp Olive Oil
2 tbsp Butter
8 cups Chicken Broth (64 oz.)
3 cups Egg Noodles

DIRECTIONS

1

Prepare 2 chicken breasts by sprinkling with salt and pepper. Cook in oven set to 350 degrees for 20 min. Let cool and shred with two forks; reserve juices to pour into soup.

2

In a large stockpot over medium-high heat, warm butter, and 1 tbsp olive oil. Add onions, carrots, celery, and garlic—cook 10 min. Then add chicken, thyme, garlic powder, rosemary, salt, and pepper. Cook another 5 min.

3

Next add the broth, chicken juice, bay leaves, fish sauce, parsley, lemon juice, and 1 tbsp of olive oil. Mix well. Bring to a boil and add noodles. Lower heat to a low boil for 20-25 min. Turn off the heat, cover, and let sit for 10 min. Taste and add more salt if needed.

Ingredients

 1.50 cups Shredded Chicken
 1 cup Yellow Onion, chopped
 2 Carrots, chopped into 1/4" pieces
 2 Celery Stalks, chopped into 1/4" pieces
 3 Garlic Cloves, minced
 1 Green Onion, finely chopped
 1 tsp Dried Thyme
 1 tsp Garlic Powder
 1 tbsp Fresh Parsley, minced, plus extra for garnish
 ½ tsp Rosemary, minced
 2 Bay Leaves
 1 tsp Salt
 ¼ tsp Pepper
 1 tsp Fish Sauce
 1 tsp Lemon Juice
 2 tbsp Olive Oil
 2 tbsp Butter
 8 cups Chicken Broth (64 oz.)
 3 cups Egg Noodles

Directions

1

Prepare 2 chicken breasts by sprinkling with salt and pepper. Cook in oven set to 350 degrees for 20 min. Let cool and shred with two forks; reserve juices to pour into soup.

2

In a large stockpot over medium-high heat, warm butter, and 1 tbsp olive oil. Add onions, carrots, celery, and garlic—cook 10 min. Then add chicken, thyme, garlic powder, rosemary, salt, and pepper. Cook another 5 min.

3

Next add the broth, chicken juice, bay leaves, fish sauce, parsley, lemon juice, and 1 tbsp of olive oil. Mix well. Bring to a boil and add noodles. Lower heat to a low boil for 20-25 min. Turn off the heat, cover, and let sit for 10 min. Taste and add more salt if needed.

Chicken Noodle Soup
Chicken Noodle Soup
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