Chicken noodle soup

Step by Step

Step 1

Place 2 tablespoons of olive oil on the bottom of a large stock pot.

Step 2

Then, add in carrots, celery, garlic, and yellow onion and sautee over medium/high heat for 5-7 minutes or until the onions become translucent.

Step 3

Place chicken breast on top of veggies and add chicken broth, Italian seasoning, hot sauce, and salt. Mix.

Step 4

Create your herb bundle by tying together fresh thyme and rosemary. Place that into the pot.

Step 5

Bring soup to a rolling boil over high heat, uncovered.

Step 6

Once boiling, turn down to low, cover, and let simmer for 30 minutes.

Step 7

While soup is boiling, prepare egg noodles by bringing a large pot of water to a boil. Add noodles and cook until noodles are al dente. Remove from heat, strain, and set aside.

Step 8

Once chicken is fully cooked, remove chicken breast and herb bundle from soup.

Step 9

Discard herb bundle and dice chicken breast into small chunks.

Step 10

Then, place chicken back into the soup and mix.

Step 11

Add lemon slices to the pot and let soup simmer for an additional 5-10 minutes.

Step 12

Finally, add the cooked noodles to the soup right before serving.*

Tips and Warnings

Coarse Italian Seasoning – if you do not have this kind of Italian seasoning use the following: 2 teaspoons normal Italian seasoning, 1 teaspoon minced dried garlic, 1 teaspoon minced dried onion, and 1/4 teaspoon red pepper flakes (or to taste).
Hot sauce: if you don’t like spicy, use white vinegar instead!
If you are planning to freeze this soup, keep the noodles separate from the soup and add them to the soup right before serving. Scroll up in this post for further directions.

Ingredient

Medium carrots

4 4
Chicken broth

1892.71 ml 66.24 fl. ozs
Olive oil

29.57 ml 1.03 fl. ozs
Salt

1.23 ml 0.04 fl. ozs
Medium lemon

1 1
Medium yellow onion

0.5 0.5
Large celery stalks

4 4
Boneless

6.8 kg 14.99 lbs
Franks hot sauce

14.79 ml 0.52 fl. ozs
Minced garlic

29.57 ml 1.03 fl. ozs
Coarse italian seasoning*

2 tablespoons 29.57 ml
Egg noodles*

3 cups 709.76 ml
Sprigs of fresh thyme

6 6
Sprigs of rosemary

6 6

Amount Per Serving
	Calories	330 kcal
	Carbohydrates	21 g
	Protein	35 g
	Fat	7 g
	Fiber	3 g
	Sugar	5 g

View nutrition facts

Chicken noodle soup

Summary