Chicken & Egg Noodle Soup
- Ready In:
- 50mins
- Ingredients:
- 13
- Serves:
-
6-8
ingredients
- 2 boneless skinless chicken breasts, cut into chunks
- 2 tablespoons olive oil
- 1 tablespoon garlic, minced
- 1⁄2 cup purple onion, diced
- 1⁄4 cup celery, diced
- 1⁄4 cup green pepper, diced
- 5 mushrooms, sliced
- 8 cups water
- 1 tablespoon chicken base
- 1 cup baby carrots
- 1 sprig fresh rosemary, washed
- 1 teaspoon thyme
- 8 ounces egg noodles
directions
- Heat olive oil in large, heavy-bottomed pot over medium heat.
- Add garlic, onions, celery, green pepper, and mushrooms. Saute until onions are translucent.
- Add chicken. Saute until chicken is cooked through.
- Add water, chicken base, rosemary and thyme. Add salt and pepper to taste.
- Bring water to a boil.
- Remove rosemary sprig and then add carrots and noodles. Boil gently until noodles are done.
- Serve hot.
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