Chicken Noodle Soup
Servings: 4-6 people
AuthorSunshine UrbaniakCategorySoupsTotal Time1 hrINGREDIENTS
DIRECTIONS
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.
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.
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
Directions
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.
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.
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!
