Chicken Noodle Soup
The best part of this recipe is its simplicity. Just a couple of seasonings, some carrot/onion/celery diced up, and some cooked chicken. Add noodles and additional veggies if desired. And that’s it. Super easy.
Servings: 12
Calories: 1649kcal
Ingredients
- 6 quarts homemade chicken bone broth approximate is okay
- 1 onion diced
- 2 celery sticks chopped
- 3 carrots chopped
- 3/4 teaspoons basil
- 3/4 teaspoons summer savory
- 2 teaspoons salt you may want to add more to taste when it's done cooking
- 1 cup spiral noodles or your favorite other type of pasta
- 3 cups cooked chopped chicken
- 1 cup frozen peas
- 1 cup frozen green beans
Instructions
- Add onion, carrots, and celery to broth and bring to a rolling boil
- When veggies are tender-crisp, add basil and oregano and salt
- Add noodles, and simmer for prescribed time on package
- At the same time, add the frozen veggies and the chicken
- Cook at a hard simmer for 10 minutes, then serve
Notes
This recipe is totally freezeable, but you might leave the noodles out, then cook them separately and add them at the time of serving. They might get mushy in the freezing/reheating process.
Nutrition
Serving: 0g | Calories: 1649kcal | Carbohydrates: 104g | Protein: 255g | Fat: 27g | Saturated Fat: 7g | Cholesterol: 122mg | Sodium: 7077mg | Potassium: 1812mg | Fiber: 20g | Sugar: 26g | Vitamin A: 32860IU | Vitamin C: 94.8mg | Calcium: 272mg | Iron: 7.7mg