Print
Easy Chicken Noodle Soup
Everyone needs a Chicken Noodle Soup from Scratch in their recipe book and this one loaded with carrots, celery and the extra snap of peas is going to become a family favorite.
Course Soup
Cuisine American
Prep Time 15 minutes minutes
Cook Time 30 minutes minutes
Total Time 45 minutes minutes
Servings 8 -10
Calories 243 kcal
2 tbsp olive oil 1 cup onion finely chopped 2 cups carrots chopped 1 cup celery chopped 4 quarts homemade chicken broth 3 cups dry egg noodles 1/2 tsp dried thyme 1 cup peas 3 cups shredded chicken breast 1/2 tsp black pepper 2 tsp salt or to taste In a large pot, heat olive oil over medium high heat and sauté the chopped onion until translucent.
Add the chopped carrots and celery and sauté for 5-6 minutes.
Add the chicken broth to the pot and cook over medium heat for about 15 minutes.
Carefully add the pasta and cook for another 8 minutes or until the pasta is al dente.
Turn the heat off and add the dried thyme, peas, shredded chicken, salt, and pepper.
Calories: 243 kcal | Carbohydrates: 19.3 g | Protein: 23.3 g | Fat: 7.3 g | Saturated Fat: 1.6 g | Cholesterol: 16 mg | Sodium: 1391 mg | Fiber: 2.3 g | Sugar: 3.8 g