Recipe courtesy of Michele Urvater
Save Recipe Print
Total:
40 min
Prep:
15 min
Cook:
25 min
Yield:
4 servings
Level:
Easy

Ingredients

Directions

In a large saucepan combine the carrots, broth, water and garlic. Cover and bring liquid to a boil over high heat. Reduce heat to medium and simmer about 5 minutes or until carrots are tender.

Add chicken and egg noodles to broth, cover and cook until the noodles are tender. Fish out garlic clove and divide soup into two batches; serve one plain to the kids. Heat the other half and whisk in 1/2 cup or so (more or less, according to taste) of the coconut peanut sauce. Season to taste and the whole family is happy.

Best of Food Network 4 Videos

Get the Recipe

Snowflake Pull-Apart Bread 01:49

Bring your holiday guests together with this pretty, party-ready bread.

Similar Topics:

IDEAS YOU'LL LOVE

Perfect Roast Chicken

Recipe courtesy of Ina Garten

Beer Can Chicken

Recipe courtesy of Bob Blumer

Parker's Split Pea Soup

Recipe courtesy of Ina Garten

Teriyaki Chicken Wings

Recipe courtesy of Tyler Florence

Slow Cooker Mexican Chicken Soup

Recipe courtesy of Ree Drummond

Italian Wedding Soup

Recipe courtesy of Giada De Laurentiis

Chicken Soup with Cornmeal Sage Dumplings

Recipe courtesy of Robin Miller

Roasted Tomato Basil Soup

Recipe courtesy of Ina Garten

Turkey Soup with Egg Noodles and Vegetables

Recipe courtesy of Robin Miller

Browse Reviews By Keyword