Ingredients
- 1 Tbsp Vegetable Oil
- 1 Tbsp Garlic Minced
- 2 cups Carrots Sliced
- 1 cup Onion Chopped
- ½ cup Celery Chopped
- 1 tsp Black Pepper
- ½ tsp Salt
- 1 tsp Sage
- 1 tsp Rosemary
- 1 tsp Thyme
- 2 cups Chicken Cooked, shredded or diced
- 6 cups Chicken Broth Low-sodium
- 2 cups Egg Noodles Cooked, whole grain
Equipment
- Stovetop
- Large Pot
Instructions
- Place a large stockpot over medium-high heat.
- Add oil, garlic, onion, celery, and carrots and sauté for about 7-10 minutes or until vegetables began to soften.
- Add seasonings and stir.
- Add cooked shredded/diced chicken and stir.
- Add broth and bring to a gentle boil, about 3-5 minutes.
- Add cooked egg noodles, let simmer for about 5 minutes.
- Remove from heat and serve.
Notes
Tips
- Any boneless/skinless chicken part may be used for this recipe.
- Turkey can also be used instead of chicken.
- 2 cups of any cooked grain can be used instead of whole grain egg noodles (your favorite pasta, gluten-free pasta, rice, etc.)
- Soup freezes well. Make ahead and freeze for a cold or sick day.
Nutrition
Nutrition Facts
Chicken Noodle Soup
Amount per Serving
Calories
155
Calories from Fat 54
% Daily Value*
Fat
6
g
9
%
Saturated Fat
1
g
6
%
Trans Fat
0.04
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
3
g
Cholesterol
29
mg
10
%
Sodium
1119
mg
49
%
Potassium
318
mg
9
%
Carbohydrates
18
g
6
%
Fiber
2
g
8
%
Sugar
5
g
6
%
Protein
8
g
16
%
Vitamin A
7222
IU
144
%
Vitamin C
6
mg
7
%
Calcium
47
mg
5
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword Black Pepper, Carrots, Celery, Chicken, Chicken Broth, Egg Noodles, Garlic, Onion, Rosemary, Sage, Salt, Thyme, Vegetable Oil