"Easy 30 minute Homemade Chicken Noodle Soup"
Source: Averiecooks.com
1) To a large Dutch oven, add the oil and heat over medium-high heat to warm
2) Add the carrots, celery, onions, and saute for about 7 minutes, or until vegetables begin to soften, Stir intermittently.
3) Add the garlic and saute for another 1-2 minutes
4) Add the chicken broth, bay leaves, thyme, oregano, pepper, and bring to a boil.
5) Allow mixture to boil gently for about 5 minutes or until veggies are fork-tender. (Note- If you like a brothier soup, add additional broth, possibly as much as 64oz because as time passes the noodles will continue to absorb the broth.
6) Add the egg noodles and boil mixture for about 10 minutes, or until noodles are soft and cooked through.
7) Add the chicken, parsley, optional lemon juice (brightens up the flavor) and boil 1-2 minutes, or until chicken is warmed through.
8) Add salt or seasonings to taste.
9) Remove bay leaves and serve immediately
Will keep in airtight container in fridge for 5-7 days and in freezer for 6 months
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (326g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 317 | ||
Calories from Fat: 54 (17%) | ||
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Amt Per Serving | % DV | |
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Total Fat 6g | 8 % | |
Saturated Fat 1.5g | 8 % | |
Monounsaturated Fat 2.5g | ||
Polyunsanturated Fat 1.4g | ||
Cholesterol 49.8mg | 15 % | |
Sodium 1944.4mg | 67 % | |
Potassium 626.4mg | 16 % | |
Total Carbohydrate 47.4g | 14 % | |
Dietary Fiber 3.1g | 13 % | |
Sugars, other 44.2g | ||
Protein 18.1g | 26 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 317
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