Ingredients
- 4 cups chicken stock, home made or store bought
- 3/4 cup diced onion
- 3/4 cup diced celery
- 1 tablespoon minced garlic
- 2 ounces dried egg noodles, cooked to al dente
- 1/2 teaspoon finely chopped fresh tarragon leaves
- 2 teaspoons finely chopped fresh parsley leaves
- Lemon halves, for serving
Directions
Bring stock to boil for 2 minutes in a large, non-reactive stockpot with lid on, over high heat. Add onion, celery, and garlic. Lower heat and simmer for 2 minutes. Add noodles and cook 5 more minutes. Remove from heat and add herbs and salt and pepper, to taste. Serve with lemon halves and add squeeze of lemon juice if desired.
Per serving: Calories: 167; Total Fat: 3.5 grams; Saturated Fat:1 gram; Protein: 9 grams; Total carbohydrates: 25 grams; Sugar: 6 grams; Fiber: 2 grams; Cholesterol: 19 milligrams; Sodium: 366 milligrams
1 Video | Photo: Chicken Noodle Soup Recipe

















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By ADMIN CUST SVC
Knoxville, TN
on May 29, 2012
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Note: Alton's Chicken Stock recipe, which contains the chicken ingredient for the Chicken Noodle Soup, is also in this episode. If you click on the Episode True Brew IV: Take Stock at the top of this recipe under the title, it will list both recipes there.
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By anoutlandishwatch
on November 20, 2011
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Easy and quick! It's not epic, but considering it's very quick and only a few ingredients it's quite good. There's not much effort, which is the main reason I chose this, so I could carry the ingredients back to my dorm and cook it in the dorm kitchen with ease.
By foodluvr12susieQ
on October 20, 2011
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tasty! i love love loveeeee chicken noodle soup for the soul! it was a great soup and i plan to feed my husband when he gets home from a TOUGH DAY ON THE JOB! a little heavy on the salt, but cholesterol is not my worry! thanks all!
------Ruth
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