This almost-homemade soup gets a little help from store-bought chicken stock and chicken bouillon cubes, but with fresh veggies and tender chicken breasts, this noodle soup is sure to please.
Preparation Time
15 mins
Cooking Time
30 mins
Total Time
45 mins
Calories
102 Calories
Recipe Instructions
Step 1
Bring water, chicken stock, and chicken bouillon to a boil in a large stock pot. Add chicken breast, egg noodles, peas and carrots, chopped carrots, celery, onion, salt, black pepper, basil, bay leaf, and oregano. Continue to boil, uncovered, for 20 minutes. Reduce heat to medium and simmer until chicken is no longer pink in the center and noodles are tender, 5 to 10 minutes more.
Ingredients
1 teaspoon salt
1 teaspoon ground black pepper
2 stalks celery, chopped
¼ teaspoon dried basil
3 quarts water
2 carrots, chopped
8 cubes chicken bouillon
⅛ teaspoon dried oregano
1 (32 fluid ounce) container chicken stock
1 cup frozen peas and carrots
3 skinless, boneless chicken breast halves, cut into 1-inch pieces
