soups stews and chili

Roasted Chicken Noodle Soup

This chicken noodle soup is chock full of shredded chicken, vegetables and egg noodles in a hearty broth. For a flavourful twist, try one of the variations.
15 min
PREP TIME
20 min
COOK TIME
161
CALORIES
11
INGREDIENTS

INGREDIENTS

  • 2 teaspoons (10 mililiters) olive oil
  • 2 cups (500 mililiters) sliced carrots
  • 1 cup (250 mililiters) thinly sliced celery
  • 1 cup (250 mililiters) chopped onion
  • 1 clove minced garlic
  • 1 teaspoon (5 mililiters) Oregano Leaves
  • 1/2 teaspoon (2 mililiters) Thyme Leaves
  • 1 each Bay Leaves
  • 4 cups (1 liter) Chicken Stock
  • 1 cup (250 mililiters) uncooked medium egg noodles Substitution Available
    • uncooked no yolk egg noodles
  • 2 cups shredded cooked chicken

Preparation

  • 1 Heat oil in large saucepan on medium heat. Add carrots, celery, onion, garlic, oregano, thyme and bay leaf; cook and stir 5 minutes or until vegetables soften.
  • 2 Stir in stock. Bring to boil. Stir in noodles. Reduce heat to low; simmer 5 minutes or until tender. Add chicken; simmer 5 to 10 minutes longer or until chicken is heated through. Remove bay leaf before serving.

NUTRITION INFORMATION

(per Serving)

Nutrition information coming soon.

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