Chicken Noodle Soup

Total Time:
28 min
Prep:
10 min
Cook:
18 min

Yield:
4 servings
Level:
Easy

Ingredients
  • 1/2 medium onion, thinly sliced
  • 1 small carrot, thinly sliced
  • 2 stalks celery, thinly sliced
  • 2 sprigs fresh thyme
  • 2 sprigs flat-leaf parsley
  • 6 cups chicken broth, homemade or low-sodium canned
  • 1/2 cup water
  • Kosher salt and freshly ground black pepper
  • 1/3 pound egg noodles (preferably wide ones)
  • 1 1/4 cups shredded cooked chicken (meat from about 1 breast)
  • 1 tablespoon whole flat-leaf parsley leaves, and/or 1 tablespoon fresh dill fronds, for garnish
Directions
  • Put the onion, carrots, celery, thyme, parsley, chicken broth, and water in a medium pot. Season with salt and pepper, to taste, and bring to a simmer over medium high heat. Simmer until the vegetables are almost tender, about 5 minutes.

  • Add the noodles and cook until tender, 5 to 8 minutes (depending upon the size of the noodles). Add the chicken, warm through, and then adjust the seasoning, if necessary, with salt and pepper. Serve garnished with parsley and dill.

  • Copyright 2003 Television Food Network, G.P. All rights reserved


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    Chicken Noodle Soup

    Recipe courtesy of Tyler Florence