Chicken & Egg Noodle Soup

13 ingredients
11 steps

Ingredients

  • 2 boneless skinless chicken breasts, cut into chunks
  • 2 tablespoons olive oil
  • 1 tablespoon garlic, minced
  • 12 cup purple onion, diced
  • 14 cup celery, diced
  • 14 cup green pepper, diced
  • 5 mushrooms, sliced
  • 8 cups water
  • 1 tablespoon chicken base
  • 1 cup baby carrots
  • 1 sprig fresh rosemary, washed
  • 1 teaspoon thyme
  • 8 ounces egg noodles

Directions

  1. 1
    Heat olive oil in large, heavy-bottomed pot over medium heat.
  2. 2
    Add garlic, onions, celery, green pepper, and mushrooms.
  3. 3
    Saute until onions are translucent.
  4. 4
    Add chicken.
  5. 5
    Saute until chicken is cooked through.
  6. 6
    Add water, chicken base, rosemary and thyme.
  7. 7
    Add salt and pepper to taste.
  8. 8
    Bring water to a boil.
  9. 9
    Remove rosemary sprig and then add carrots and noodles.
  10. 10
    Boil gently until noodles are done.
  11. 11
    Serve hot.

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