Chicken Noodle Soup

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Prep Time: 10 minutes
Cook Time: 30 minutes
Servings: 2 servings
Calories: 555kcal

Ingredients

  • 1 TBSP Extra-virgin olive oil
  • 1/2 cup Carrots peeled and diced small
  • 1/2 cup Celery diced small
  • 1/4 cup Onion diced small
  • 2 clove Garlic minced
  • 6 cups Chicken broth
  • 3 oz Chicken breast boneless skinless diced into bite sized pieces
  • 3 sprigs Fresh thyme
  • 1/4 tsp Fresh rosemary minced
  • 3 ounces Egg noodles
  • 2 slices Crusty bread lightly toasted and buttered
  • 2 tsp Butter
  • Fresh parsley garnish

Pink Lemonade

  • 16 oz Pink Lemonade
US Customary - Metric

Instructions

  • Prep ingredients per instruction above.
  • Heat a pot over medium heat. Once hot, add the oil followed by the carrots, celery, onion, and garlic. Sauté until the celery begins to soften.
  • Add the chicken broth, chicken, thyme, rosemary, a pinch of salt and pepper, and bring to a simmer for about 25 minutes covered with a vented lid.
  • Add the noodles to the pot and cook with the lid on until tender, refer to the directions on the package for cooking time.
  • Toast the bread in a toaster oven.
  • To finish the soup: Taste the soup and adjust the seasoning with salt and pepper. Remove the thyme sprigs.
  • To serve: Ladle soup into a bowl and garnish with parsley. Enjoy with buttered bread and pink lemonade.

Nutrition

Calories: 555kcal | Carbohydrates: 73g | Protein: 27g | Fat: 17g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 88mg | Sodium: 3135mg | Potassium: 674mg | Fiber: 5g | Sugar: 10g | Vitamin A: 5638IU | Vitamin C: 6mg | Calcium: 110mg | Iron: 4mg

Chicken Noodle Soup

No ratings yet
Print Recipe Pin Recipe Add to Collection
Prep Time 10 minutes
Cook Time 30 minutes
Servings 2 servings
Calories 555 kcal

Ingredients
 
 

  • 1 TBSP Extra-virgin olive oil
  • 1/2 cup Carrots peeled and diced small
  • 1/2 cup Celery diced small
  • 1/4 cup Onion diced small
  • 2 clove Garlic minced
  • 6 cups Chicken broth
  • 3 oz Chicken breast boneless skinless diced into bite sized pieces
  • 3 sprigs Fresh thyme
  • 1/4 tsp Fresh rosemary minced
  • 3 ounces Egg noodles
  • 2 slices Crusty bread lightly toasted and buttered
  • 2 tsp Butter
  • Fresh parsley garnish

Pink Lemonade

  • 16 oz Pink Lemonade

Instructions
 

  • Prep ingredients per instruction above.
  • Heat a pot over medium heat. Once hot, add the oil followed by the carrots, celery, onion, and garlic. Sauté until the celery begins to soften.
  • Add the chicken broth, chicken, thyme, rosemary, a pinch of salt and pepper, and bring to a simmer for about 25 minutes covered with a vented lid.
  • Add the noodles to the pot and cook with the lid on until tender, refer to the directions on the package for cooking time.
  • Toast the bread in a toaster oven.
  • To finish the soup: Taste the soup and adjust the seasoning with salt and pepper. Remove the thyme sprigs.
  • To serve: Ladle soup into a bowl and garnish with parsley. Enjoy with buttered bread and pink lemonade.

Nutrition

Calories: 555kcalCarbohydrates: 73gProtein: 27gFat: 17gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 0.2gCholesterol: 88mgSodium: 3135mgPotassium: 674mgFiber: 5gSugar: 10gVitamin A: 5638IUVitamin C: 6mgCalcium: 110mgIron: 4mg
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