Go Back
–+ servings
Print

Chicken Noodle Soup

Prep Time 10 minutes
Cook Time 30 minutes
Servings 4 servings
Calories 398kcal

Ingredients

  • 1 tbsp Extra-virgin olive oil
  • 1 cup Carrots peeled and diced small
  • 1 cup Celery diced small
  • 1/2 cup Onion diced small
  • 4 clove Garlic minced
  • 8 cups Chicken broth
  • 1/2 pound Chicken breast boneless skinless diced into bite sized pieces
  • 3 sprigs Fresh thyme
  • 1 sprig Fresh rosemary
  • 3 sprigs Fresh marjoram
  • 4 ounces Egg noodles or your favorite noodles or pasta
  • Fresh parsley garnish
  • 2 tsp Parmesan cheese grated
US Customary - Metric

Instructions

  • Heat a pot over medium heat. Once hot, add the oil. Sauté the carrots, celery, onion, and garlic until the celery begin to soften.
  • Add the chicken broth, chicken, thyme, rosemary, marjoram, 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 until tender, refer to the directions on the package for cooking time.
  • Taste the soup and adjust the seasoning with salt and pepper. Remove the thyme, rosemary, and marjoram sprigs before serving. Garnish with parsley and parmesan cheese.
  • *Serve a balanced ratio of broth to chicken, vegetables, and noodles.

Nutrition

Calories: 398kcal | Carbohydrates: 51g | Protein: 30g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 66mg | Sodium: 1324mg | Potassium: 802mg | Fiber: 3g | Sugar: 3g | Vitamin A: 4197IU | Vitamin C: 25mg | Calcium: 82mg | Iron: 4mg