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Chicken Noodle Soup

by Claire Nolan and Hannah Williams • from the video 6 Warming Soups and Stews

Ingredients

for 8 servings

  • 2 tablespoons
    butter
  • 1 cup
    onion, diced (150 g)
  • 2 cloves garlic, minced
  • 1 cup
    celery, diced (225 g)
  • 1 cup
    carrot, diced (120 g)
  • ½ lb
    cooked chicken, shredded (225 g)
  • 14 ½ oz
    chicken broth, 4 cans (430 mL)
  • 2 cups
    egg noodle (300 g)
  • 1 teaspoon
    salt
  • 1 teaspoon
    pepper
  • 2 leaves dried bay leaf

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Preparation

  1. In a large pot, melt butter and add onions and garlic. Cook until onions have begun to soften.
  2. Add celery, carrots, and cooked shredded chicken.
  3. Add the chicken broth, egg noodles, salt, pepper and bay leaves.
  4. Bring to a boil and then reduce heat, cover and simmer for 20 minutes.
  5. Remove bay leaves from the soup.
  6. Enjoy!
 

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