Steve's Chicken Noodle Soup Recipe

Ingredients
<br>- 3 tablespoons vegetable oil
<br>- 2  onions, diced
<br>- 6 stalks celery, diced
<br>- 6  carrot, diced
<br>- ¾ tablespoon chopped fresh rosemary
<br>- ¾ tablespoon chopped fresh tarragon
<br>- ¾ tablespoon chopped fresh thyme
<br>- ¾ tablespoon chopped Italian flat leaf parsley
<br>- 4 quarts low-fat, low sodium chicken broth
<br>- 3 ½ cups cubed skinless, boneless chicken breast meat
<br>- 1 (16 ounce) package egg noodles
<br>- salt and pepper to taste
<br><p></p>Directions
<br>step 1: In a large skillet over medium heat, cook onions in oil until translucent.  Stir in celery, carrot, rosemary, tarragon, thyme and parsley and cook, covered, until vegetables are soft, 5 to 10 minutes.
<br>step 2: Transfer vegetable mixture to a large pot and pour in chicken broth.  Simmer over low heat, covered, for 30 minutes.
<br>step 3: Stir in chicken breast pieces and egg noodles and simmer, covered, 30 minutes more.  Season with salt and pepper.
<br>


Ingredients
- 3 tablespoons vegetable oil
- 2 onions, diced
- 6 stalks celery, diced
- 6 carrot, diced
- ¾ tablespoon chopped fresh rosemary
- ¾ tablespoon chopped fresh tarragon
- ¾ tablespoon chopped fresh thyme
- ¾ tablespoon chopped Italian flat leaf parsley
- 4 quarts low-fat, low sodium chicken broth
- 3 ½ cups cubed skinless, boneless chicken breast meat
- 1 (16 ounce) package egg noodles
- salt and pepper to taste

Directions
step 1: In a large skillet over medium heat, cook onions in oil until translucent. Stir in celery, carrot, rosemary, tarragon, thyme and parsley and cook, covered, until vegetables are soft, 5 to 10 minutes.
step 2: Transfer vegetable mixture to a large pot and pour in chicken broth. Simmer over low heat, covered, for 30 minutes.
step 3: Stir in chicken breast pieces and egg noodles and simmer, covered, 30 minutes more. Season with salt and pepper.

Mastodon Share