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Comfort Chicken Thick Egg Noodle & Carrot Soup
It does not get any better for comfort food year round then this egg noodle and chicken-carrot brothy soup. Quick cooking and delicious. Freezes well too. Ingredients
- 8 ounces Thick Egg Noodles (salt for boiling water)
- 1 carrot (peeled, sliced)
- 1 stalk celery, sliced
- 1/2 onion diced finely
- 2 cups Low Sodium Chicken Stock
- 1 cup cubed cooked chicken
- one teaspoon black pepper
Directions
- In a pot of boiling water add some salt and thick egg noodles cook to al dente (per package instructions). Rinse, drain set aside
- In a stock or soup pot (lidded) add chicken broth, carrots, celery, onions, black pepper on medium heat and cook 7 minutes, stir as you cook.
- Add cubed chicken and egg noodles and cover with the lid and cook 8 additional minutes, stir during cooking time.
- Ladle into soup bowls and enjoy!
- Garnish with croutons, crackers, if desired.
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