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Steve's Chicken Noodle Soup

SUBMITTED BY: Steve Grooms

"Easily made, this is a wonderfully flavorful chicken noodle soup that will cure any common disease and make your guests happy."
PREP TIME  20 Min
COOK TIME  1 Hr
READY IN  1 Hr 20 Min
SERVINGS & SCALING
Original recipe yield: 12 servings
    
About  scaling  and  conversions

INGREDIENTS

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

DIRECTIONS

  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.
  2. Transfer vegetable mixture to a large pot and pour in chicken broth. Simmer over low heat, covered, for 30 minutes.
  3. Stir in chicken breast pieces and egg noodles and simmer, covered, 30 minutes more. Season with salt and pepper.
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REVIEWS

MORE MEMBER REVIEWS
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 26, 2007 by MAGGIE MCGUIRE
A little on the bland side, even with the fresh herbs, I had to add more dried to enhance the flavor. An old secret to adding an "earthier" flavor to chicken soup is to stir in about 2 tablespoons of beef bouillon granules. I also added a tablespoon of poultry seasoning.Thanks for sharing.

11 users found this review helpful
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 9, 2004 by RINTELN
A perfect and traditional-tasting Chicken Noodle soup.

6 users found this review helpful
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 25, 2006 by Lisa
My daughter has a nasty cold, and I made this soup last night for her. It is delicious! Since she doesn't like carrots, I substituted peas,[her favorite], and green beans. I think the secret to the great taste is in cooking onions, etc. in oil first. We love this soup! Thanks Steve!

4 users found this review helpful


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Ragu
Feed Our Kids Well.

NUTRITION INFORMATION

Servings Per Recipe: 12

Amount Per Serving

Calories: 278

  • Total Fat: 5.7g
  • Cholesterol: 69mg
  • Sodium: 681mg
  • Total Carbs: 30.3g
  •     Dietary Fiber: 2.6g
  • Protein: 24.2g

VIEW DETAILED NUTRITION

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