Chicken Noodle Soup With Fresh Herbs
"What could be more comforting than a big pot of homemade soup simmering on the stove top? Nothing in my opinion!
Serve this wonderful soup with chunks of homemade bread and you have heaven in a bowl."
photo by Sageca
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- Ready In:
- 1hr 15mins
- Ingredients:
- 12
- Serves:
-
4-6
ingredients
- 2 tablespoons olive oil
- 1 onion, diced fine
- 4 stalks celery, chopped
- 4 carrots, chopped
- 3⁄4 teaspoon fresh rosemary, chopped fine
- 3⁄4 teaspoon fresh tarragon, chopped fine
- 3⁄4 teaspoon fresh thyme, chopped fine
- 3⁄4 teaspoon flat-leaf Italian parsley, chopped fine
- 2 quarts homemade chicken stock (or 2 quarts of low-fat, low sodium chicken broth)
- 1 1⁄2 cups cooked boneless skinless chicken breasts, cubed
- 8 -10 ounces egg noodles
- salt and pepper
directions
- In a large skillet over medium heat, cook onions in oil until translucent.
- Stir in celery, carrots, rosemary, tarragon, thyme and parsley and cook, covered, until vegetables are halfway cooked.
- Transfer vegetable mixture to a large pot and pour in chicken broth.
- Simmer over low heat, covered, for 30 minutes.
- Stir in chicken breast pieces and egg noodles and simmer, covered, 30 minutes more. Season with salt and pepper.
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Reviews
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Delicious! I needed to make something easy for my husband to chew because he had a skin cancer taken off his face today. He had two bowls, so I think it was a real success. -
Fresh herbs give the best flavor, I roasted a whole chicken with thyme and garlic,simmered veggies and onions in butter, the soup turned out delicious. ......
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Very yummy. I made a quick version, using high quality canned chicken, measuring nothing, and simmering everything simultaneously in the same pot after browning the onions. The herbal flavor really came through. -
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Lovely soup! I did add 1 cup of frozen vegetables and was happy to have all my fresh herbs ready for the pot. I made it in my slow cooker; this is a keeper.Thanks for posting. I made this for ZWT5. Rita
Tweaks
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I didn't make any changes other than cooking the veggies a little longer while in the skillet. It was just perfect.
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Roasted chicken,and garlic
RECIPE SUBMITTED BY
The above picture is of our November 2007 get-together in the U.K.
(Back left). MarieAlice, Nic, Tulip-Fairy, Patchwork Dragon aka SandieB.
(Front left, sitting). Me and CulinaryQueen who graciously hosted our get-together in her beautiful home.
My food blog.
http://wwwbacktothetable.blogspot.com/
I grew up in a small village called Cuxton Nr Rochester, Kent, UK.
I lived in North London as a young women for many years.
I came to California when I married my American husband Craig 19yrs ago.
I have 2 sons from my previous marriage.
My two boys are Dennis and Alan both are living in London, UK and both are married.
My younger son Alan and his wife Helen have a 6yr old daughter, my grand daughter Isabella and my grand-son Aaron who was born in February 2008.
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Isn't she just too cute! She was only 2yrs old in this picture but it's my favorite of her.
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My grand-son Aaron at just under a year old in this picture.....He is just too cheeky.
We have 2 Jack Russell Terriers. Ms.Cassie and Mr. Paddy (his real name is Patrick but we call him Paddy for short)
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Ms.Cassie is the larger of the 2 and Mr.Paddy is the baby at 3 months old in the above picture.
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Mr. Paddy (left) and Ms. Cassie
They are now 5yrs and 4yrs old respectively as of November 2009.
I only work part time these days due to arthritus in my hands.
I love to cook and try new foods.
I like Middle Eastern cooking as I travelled to Turkey and Cyprus and got hooked on the foods there.
I collect cookbooks and probably have over 100 in my library so far, British, Greek, Turkish, Italian, Indian, Spanish, French, German, Jewish and Asian.
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