Chicken Veggie Noodle Soup

Traditional soup but with the Pho inspired broth recipe in my Big Oven account

Category: Soups, Stews and Chili

Cuisine: American

Ready in 2 hours
by brianprice49

Ingredients

8-10 cups Chicken Broth from Recipe

3 each Medium sized Carrots medium dice

2-3 cups Cubed chicken meat Light, dark or both

3 each Celery Stalks medium dice

1 large Large Yellow Onion Medium Dice

2 cups mushrooms quarterd optional

1-2 cups Other veggies as desired medium dice or flowerettes optional

2 each Bay Leaves

2 sprigs Thyme

2 tbs Olive Oil

2 Tbs Salt for veggies

4 each Medium to Large Garlic Cloves Minced

1 Tbs Fresh Ground Pepper for veggies

1/4 cup Fresh Parsley Chopped medium

4 oz Pasta - Spiral of Egg Noodles


Directions

Dice vegetables and measure out other ingredients (mis en place) Heat medium sized Le Crusset to medium to medium high heat. Saute heat. Add and heat olive oil, then add garlic and saute for a minute or so. Add onions and saute until translucent - 3-5 minutes Add rest of veggies, salt and pepper and saute until start to soften 5-8 minutes, but do not overcook. Add broth, cover and bring to boil, then back to a simmer. Simmer until veggies are al dente - 30-45 minutes. Add chicken and parsley. Add pasta and cook for 3-4 minutes then turn heat off. Let sit and serve when pasta is done.

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