Recipe By Steve Grooms
Rating
Published Apr 2nd
Prep 20m Cook 1h Additional - Ready In 1h 20m
Servings 12 servings Calories 275.7

Easily made, this is a wonderfully flavorful chicken noodle soup that will cure any common disease and make your guests happy.

Recipe Ingredients

  • 3 tablespoons vegetable oil
  • 2 onions, diced
  • 6 stalks celery, diced
  • 6 carrot, diced
  • ¾ tablespoon chopped fresh rosemary
  • ¾ tablespoon chopped fresh tarragon
  • ¾ tablespoon chopped fresh thyme
  • ¾ tablespoon chopped Italian flat leaf parsley
  • 4 quarts low-fat, low sodium chicken broth
  • 3 ½ cups cubed skinless, boneless chicken breast meat
  • 1 (16 ounce) package egg noodles
  • salt and pepper to taste

Cooking Directions

  1. 1 In a large skillet over medium heat, cook onions in oil until translucent. Stir in celery, carrot, rosemary, tarragon, thyme and parsley and cook, covered, until vegetables are soft, 5 to 10 minutes.
  2. 2 Transfer vegetable mixture to a large pot and pour in chicken broth. Simmer over low heat, covered, for 30 minutes.
  3. 3 Stir in chicken breast pieces and egg noodles and simmer, covered, 30 minutes more. Season with salt and pepper.

Nutrition Facts

  • Calories 275.7
  • Carbohydrate 29.9 g
  • Cholesterol 65 mg
  • Fat 6.6 g
  • Fiber 3.9 g
  • Protein 23.2 g
  • Saturated Fat 1.3 g
  • Sodium 593 mg
  • Sugar 2.7 g

Reviews

  1. As others have stated this is on the bland side. I used homemade noodles instead of egg noodles. I used 1.5x the broth. The advice of others here to enhance the flavor should be heeded!
  2. UPDATE: my bf's mom made this soup as a side dish to go with Easter dinner. She omtted the noodles and used dried herbs. The soup tasted much better than I remember (tasted like mine did after sitting for a day)! I made this soup for dinner. It was a cold snowy Chicago night - - Read more ...
  3. I halved the recipe but tripled the chicken broth. The egg noodles called for in this recipe is too much, so I had to add more broth. This needs a lot of seasoning because it doesn't have much flavor.
  4. A little on the bland side, even with the fresh herbs, I had to add more dried to enhance the flavor. An old secret to adding an "earthier" flavor to chicken soup is to stir in about 2 tablespoons of beef bouillon granules. I also added a tablespoon of poultry seasoning.Thanks for sharing.
  5. My daughter has a nasty cold and I made this soup last night for her. It is delicious! Since she doesn't like carrots I substituted peas her favorite and green beans. I think the secret to the great taste is in cooking onions etc. in oil first. We love this soup! Thanks Steve!
  6. I LOVE this soup! I just read it about half an hour ago and it's just about ready but I have already tasted it and can't wait to eat a bowlful! I did not have the fresh herbs on hand so I used about 3/4 t of each dried. So yummy! I've tried similar recipes - Read more ...
  7. you should add less noodles to this recipe
  8. I made this when I was totally sick. Not only was it very easy to prepare but it was SOOO yummy. Through my stuffy nose I could still smell the goodness. I didn't change anything about this recipe. I cut up a rotisserie chicken and added more carrots. Wonderful soup that I will definetly make - Read more ...
  9. This recipe is easy and delicious! My family loved it!
  10. A perfect and traditional-tasting Chicken Noodle soup.
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