Kari's Chicken Noodle Soup
- Ready In:
- 40mins
- Ingredients:
- 20
- Serves:
-
6
ingredients
- 1 medium yellow onion, diced
- 2 carrots, sliced
- 2 stalks celery, sliced
- 2 garlic cloves, minced
- 1 bay leaf
- 1⁄2 teaspoon thyme
- 1⁄2 teaspoon paprika
- 1⁄2 teaspoon garlic salt
- 1⁄4 teaspoon cinnamon
- kosher salt
- pepper
- 1 pinch red pepper flakes
- 1 tablespoon olive oil
- 1 tablespoon whole grain mustard
- 1⁄4 cup dry white wine (optional)
- 1 quart chicken broth
- 5 bouillon cubes
- 4 cups water
- 5 ounces wide egg noodles
- 1 cup cooked chicken, chopped (I use 1/2 a rotisserie chicken)
directions
- Add oil to a large soup pot over medium-high heat. Add veggies, bay leaf, thyme, paprika, garlic salt, salt, pepper and red pepper. Sauté until onion is transparent.
- Add mustard and saute 1 minute. Add white wine and cook 1 minute longer. Add chicken broth, bullion cubes and water.
- Bring to a boil and cook until carrots are almost tender, about 5 minutes. (I like my carrots in soup really well done, so if you don't, you may want to reduce this cook time.)
- Add egg noodles. Cook until noodles are tender, about 8 m inutes. Stir in cooked chicken and heat through.
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