Under 30 minutes
Under 30 minutes
Ingredients
for 8 servings
- 2 tablespoons butter
- 1 cup onion (150 g), diced
- 2 cloves garlic, minced
- 1 cup celery (225 g), diced
- 1 cup carrot (120 g), diced
- ½ lb cooked chicken (225 g), shredded
- 4 cans chicken broth
- 2 cups egg noodle (300 g)
- 1 teaspoon salt
- 1 teaspoon pepper
- 2 leaves dried bay leaf
Nutrition Info
- Calories 172
- Fat 8g
- Carbs 18g
- Fiber 35g
- Sugar 5g
- Protein 14g
Estimated values based on one serving size.
Preparation
- In a large pot, melt butter and add onions and garlic. Cook until onions have begun to soften.
- Add celery, carrots, and cooked shredded chicken.
- Add the chicken broth, egg noodles, salt, pepper and bay leaves.
- Bring to a boil and then reduce heat, cover and simmer for 20 minutes.
- Remove bay leaves from the soup.
- Enjoy!
- Don't just wing it -- plan it! Use our meal planner tool in the Tasty app. Download here.
