Chicken Noodle Soup with Egg Noodles


Chicken Noodle Soup with Egg Noodles



Ingredients

1 Tablespoon olive oil

1 Tablespoon butter

3 medium carrots peeled and chopped

2 ribs celery chopped

1/2 medium yellow onion chopped

3 cloves garlic minced

1 teaspoon Italian seasoning

8 cups chicken broth low-sodium preferred

2-3 cups shredded or chopped chicken such as from a rotisserie chicken

8 ounces egg noodles

1 Tablespoon lemon juice from about 1/2 medium lemon

1 Tablespoon chopped fresh parsley or 1-2 teaspoons dried

1/4 teaspoon kosher salt

10-12 cranks fresh-ground black pepper

Cook Mode


Instructions

Warm olive oil and butter in a large Dutch oven or stockpot over medium-high heat.

Add carrots, celery, and onion. Sauté, stirring frequently, for 4-5 minutes. Add garlic and Italian seasoning. Cook for 30-60 seconds, just until fragrant.

Stir in broth and increase heat to bring liquid to a boil. Add the shredded chicken and egg noodles.

Reduce heat to medium and cook for 8-10 minutes, or just shy of the noodles’ package directions, stirring occasionally.

When egg noodles are tender, add lemon juice, parsley, salt, and pepper. Sample and adjust seasoning to taste. Serve and enjoy!

Chicken Noodle Soup with Egg Noodles


Chicken Noodle Soup with Egg Noodles  Chicken Noodle Soup with Egg Noodles Reviewed by EL KATIBI MARIA on February 18, 2024 Rating: 5

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