Chicken Noodle Soup
Prep Time
15 min
Cook Time
15 min
Total Time
30 min
Servings
4
Ingredients
- 12 ounces extra wide egg noodles
- 1 teaspoon olive oil
- 3 cups diced or shredded chicken - about 2 medium chicken breasts
- 2 tablespoons butter
- 1 white or yellow onion - diced
- 3 teaspoons minced garlic
- 3 stalks of celery - chopped
- 3 large carrots - peeled and chopped
- 4 cups chicken broth
- 2 cups water
- juice of 1 lemon
- 1-2 teaspoons salt - to taste
- ½ teaspoon cracked black pepper - or to taste
- 1 teaspoon finely chopped fresh rosemary - or 1/2 teaspoon Herbs de Provence or Italian herb blend
- 1 cup frozen peas
Instructions
- 1Bring 2 quarts of water to a boil. Add noodles, boil til tender. Drain and rinse with cold water, toss with olive oil, and set aside.
- 2In a large stock pot, melt butter. Stir in garlic, onions, celery, and carrots. Sauté for 3-4 minutes.
- 3Add chicken broth, water, lemon juice, salt, pepper, and rosemary. Bring to a boil and cook for 5-10 minutes.
- 4Stir in chicken, peas, and noodles and cook 3-5 minutes longer.
- 5Taste, add salt and pepper to taste if needed. Garnish with fresh herbs if desired and serve.