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98% would make again

Chicken Noodle Soup

by Claire Nolan and Hannah Williamsfeatured in 6 Warming Soups and Stews

Ingredients

for 8 servings

  • 2 tablespoons butter
  • 1 cup onion (150 g), diced
  • 2 cloves garlic, minced
  • 1 cup celery (225 g), diced
  • 1 cup carrot (120 g), diced
  • ½ lb cooked chicken (225 g), shredded
  • 4 cans chicken broth
  • 2 cups egg noodle (300 g)
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 2 leaves dried bay leaf

Nutrition Info

Shop ingredients with
    Calories 269
    Fat 8g
    Carbs 34g
    Fiber 2g
    Sugar 3g
    Protein 14g

Estimated values based on one serving size.

Preparation

  1. In a large pot, melt butter and add onions and garlic. Cook until onions have begun to soften.
  2. Add celery, carrots, and cooked shredded chicken.
  3. Add the chicken broth, egg noodles, salt, pepper and bay leaves.
  4. Bring to a boil and then reduce heat, cover and simmer for 20 minutes.
  5. Remove bay leaves from the soup.
  6. Enjoy!