Homestyle Chicken Noodle Soup
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 299
- Total Fat
- 12
- Saturated Fat
- 3
- Carbohydrates
- 31
- Dietary Fiber
- 8
- Sugar
- 10
- Protein
- 17
- Cholesterol
- 47
- Sodium
- 667
- Total: 35 min
- Active: 25 min
Ingredients
1 tablespoon olive oil
1 yellow onion, finely diced
1 stalk celery, finely diced
1 tablespoon concentrated chicken base, such as Better Than Bouillon
1 teaspoon dried Italian seasoning
Heavy pinch garlic powder
Heavy pinch onion powder
Kosher salt and freshly ground black pepper
1 1/2 cups skinned shredded rotisserie chicken
One 12-ounce package frozen peas and carrots
1 cup uncooked egg noodles
1/3 cup chopped fresh parsley, plus more for garnish
Directions
- Heat the oil in a Dutch oven over medium-high heat. Add the onion and celery and cook until softened, about 5 minutes. Stir in the bouillon, Italian seasoning, garlic powder and onion powder and cook until fragrant, about 1 minute.
- Gradually add 5 cups water and stir until combined. Season with salt and pepper. Bring to a boil. Stir in the chicken, frozen peas and carrots, noodles and parsley. Simmer until the noodles are tender, about 7 minutes. Spoon the soup into bowls and garnish with additional fresh parsley, if desired.