Select Page

Chicken Noodle Soup

Servings: 4-6

AuthorSunshine UrbaniakCategoryTotal Time1 hr
INGREDIENTS
1.50 cups Shredded Chicken
3 tbsp Butter
2 tbsp Olive Oil
1 cup Yellow Onion, chopped
2 Carrots, chopped into 1/4" pieces
3 Celery Stalks, chopped into 1/4" pieces
4 Garlic Cloves, minced
1 ½ tsp Garlic Powder
1 tsp Dried Thyme
½ tsp Rosemary, minced
2 ½ tsp Salt
¼ tsp Pepper
8 cups Chicken Broth (64 oz.)
1 cup Water
2 Bay Leaves
1 tsp Fish Sauce
1 tbsp Fresh Parsley, minced, plus extra for garnish
1 Green Onion stalk, finely chopped
1 tsp Lemon Juice
3 cups Egg Noodles
¼ tsp Tomato Paste
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 2 tbsp butter, 1 tbsp olive oil and reserved chicken juices. Add onions, carrots, celery, and garlic—cook 8-10 min. Then add chicken, thyme, garlic powder, rosemary, salt, and pepper. Cook another 5 min.

3

Next add the broth, water, bay leaves, fish sauce, parsley, green onion, lemon juice, and 1 tbsp of olive oil. Mix well. Bring to a boil and then add the noodles. Lower heat to a low boil for 20-25 min. Turn off the heat, cover, and let sit for 10 min. Lastly, mix in 1 tbsp of butter, 1/4 tsp of tomato paste, and 1/2 tsp salt. Enjoy!

Ingredients

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

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 2 tbsp butter, 1 tbsp olive oil and reserved chicken juices. Add onions, carrots, celery, and garlic—cook 8-10 min. Then add chicken, thyme, garlic powder, rosemary, salt, and pepper. Cook another 5 min.

3

Next add the broth, water, bay leaves, fish sauce, parsley, green onion, lemon juice, and 1 tbsp of olive oil. Mix well. Bring to a boil and then add the noodles. Lower heat to a low boil for 20-25 min. Turn off the heat, cover, and let sit for 10 min. Lastly, mix in 1 tbsp of butter, 1/4 tsp of tomato paste, and 1/2 tsp salt. Enjoy!

Chicken Noodle Soup

Pin It on Pinterest