Rosemary Chicken Noodle Soup at home
- Yield 8
- Prep 8 minutes
- Cook 22 minutes
- Total 30 minutes
Rosemary Chicken Noodle Soup at home is a soup recipe on Avoteb. The yield on the card is 8. Plan on 30 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
- 3 cloves garlic, minced or pressed
- 8 cups (64 ounces) good-quality chicken stock
- 3-4 stalks *fresh rosemary (or more/less to taste)
- 6 ounces wide egg noodles (or use gluten-free noodles if making this GF)
- 2 cups shredded cooked chicken
- salt and pepper
- (optional: chopped fresh parsley for garnish)
Method
Warm oil in a large stockpot over medium-a hot burner. Tip in onion and saute for 4 minutes, stirring occasionally. Tip in carrots and celery and saute for another 3-4 minutes, or until the carrots are softened a bit. Tip in garlic and saute for an additional 1-2 minutes, or until fragrant. Tip in chicken stock and stir until combined. Gently stir the rosemary into the soup, then continue cooking until the soup reaches a let it bubble gently. Lower heat to medium, and let it bubble gently for an additional 5 minutes until the broth has
Once the broth is ready, remove the rosemary, 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 desired.) Season the soup with salt and pepper to taste.
Plate warm, garnished with extra black pepper and fresh parsley if desired.
