Chicken, Vegetable, and Noodle Soup

Very Good

Chicken, Vegetable, and Noodle Soup
Chicken, Vegetable, and Noodle Soup

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • 3 Tbls. unsalted butter

  • 1 onion, chopped

  • 1 celery rib, sliced thin

  • 2 carrots, peeled and sliced into thin rounds

  • 2 teas. minced fresh thyme

  • Salt and pepper

  • 8 c. chicken broth

  • 4 ounces egg noodles (about 2 cups)1 rotisserie chicken, skin discarded, meat shredded into bite-sized pieces

  • 1 c. frozen peas

Directions

Melt butter in Dutch oven over medium-high heat. Cook onion, celery, carrots, thyme, and 1/2 teas. salt until lightly browned, about 5 min. Stir in broth and simmer, covered, until vegetables are soften, 10 to 15 min. Add noodles to pot and simmer, uncovered, until tender, about 5 min. Off heat, stir in chicken and peas until heated through, about 2 min. Season with salt and pepper. Serve

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