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.
Servings 8 -10
- 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: 243kcal | Carbohydrates: 19.3g | Protein: 23.3g | Fat: 7.3g | Saturated Fat: 1.6g | Cholesterol: 16mg | Sodium: 1391mg | Fiber: 2.3g | Sugar: 3.8g