Herb-Loaded Chicken Noodle Soup at home
- Yield 8
- Prep 8 minutes
- Cook 27 minutes
- Total 35 minutes
Herb-Loaded Chicken Noodle Soup at home is a soup recipe on Avoteb. The yield on the card is 8. Plan on 35 minutes from start to plate. The amounts and the method are both on this page.
Ingredients
Yield: 8 servings
- 2 tablespoons olive oil
- 1 small white onion, peeled and diced
- 2 medium carrots, peeled and diced
- 2 stalks celery, ends trimmed and diced
- 4 cloves garlic, minced or pressed
- 8 cups (64 ounces) good-quality chicken stock
- 3 sprigs fresh rosemary*
- 3 sprigs fresh thyme*
- 1 sprig fresh sage*
- 6 ounces wide egg noodles
- 2 cups shredded cooked chicken
- salt and pepper
- 1/2 cup loosely-packed chopped fresh parsley
- 1/3 cup loosely-packed chopped (or julienned) fresh basil
Method
Warm oil in a large stockpot over medium-a hot burner. Tip in onion and sauté for 4 minutes, stirring occasionally. Tip in carrots and celery and sauté for an additional 3-4 minutes, or until the carrots are softened a bit, stirring occasionally. Tip in garlic and sauté for an additional 1-2 minutes, or until fragrant, stirring occasionally. Tip in chicken stock, rosemary, thyme and sage, and gently stir until combined. Continue cooking until the soup reaches a let it bubble gently.
Lower heat to medium-low, and mix in the egg noodles and chicken. Continue cooking for 8-10 minutes or until the egg noodles are al dente. (The longer they cook, the more broth they will soak up. Feel free to add more chicken stock if needed.)
Lift and discard the rosemary, thyme, and sage sprigs (no worries if some of the leaves have dropped off). Taste the soup, and season with salt and pepper to taste.
Plate warm, garnished with extra black pepper, fresh parsley and fresh basil.
