Chicken Noodle Soup
This is a quick, easy recipe for chicken noodle soup. I use bagged egg noodles instead of making them from scratch.
- Preparing Time: 20 minutes
- Total Time: 45 minutes
- Served Person: 8
chicken
carrots
celery
egg noodles
chicken broth
onions
italian
contains white meat
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains pasta
contains dairy
contains eggs
- 1 tablespoon butter
- 1/2 teaspoon basil
- 1/2 cup onion chopped
- 1/2 cup carrots chopped
- 1/2 cup celery chopped
- 1/2 teaspoon oregano
- 1/2 pound chicken breast cut in bite size pieces & boiled
- 4 cans chicken broth 14.5 oz
- 1 can vegetable broth 14.5 oz
- 1 1/2 cup egg noodles
- salt & pepper; to taste
- Carbohydrate 16.8490346354167 g
- Cholesterol 37.692890625 mg
- Fat 2.89150088541667 g
- Fiber 1.61444166347322 g
- Protein 11.0019078125 g
- Saturated Fat 1.29917600520833 g
- Serving Size 1 1 Serving (234g)
- Sodium 261.017979166667 mg
- Sugar 15.2345929719434 g
- Trans Fat 0.350783989583333 g
- Calories 140 calories
In a large pot over medium heat, melt butter. Cook onion, celery, and carrots in butter; about 5 mins, until tender. Pour in remaining ingredients. Bring to a boil. Reduce heat and simmer for about 20 minutes.
