Steve's Chicken Noodle Soup

This low-sodium chicken noodle soup uses low-fat, low-sodium chicken broth and is packed with fresh herbs, egg noodles, carrots, and celery.

• Preparation Time: 20 mins
• Cooking Time: 1 hr 10 mins
• Total Time: 1 hr 30 mins
• Calories: 276 Calories

Ingredients

• 3 tablespoons vegetable oil
• salt and pepper to taste
• 2 onions, diced
• 1 (16 ounce) package egg noodles
• 6 stalks celery, diced
• 6 carrot, diced
• 4 quarts low-fat, low sodium chicken broth
• 0.75 tablespoon chopped fresh thyme
• 0.75 tablespoon chopped fresh rosemary
• 0.75 tablespoon chopped fresh tarragon
• 0.75 tablespoon chopped Italian flat leaf parsley
• 3.5 cups cubed skinless, boneless chicken breast meat

Recipe Instructions

Step 1

Transfer vegetable mixture to a large pot and pour in chicken broth. Simmer over low heat, covered, for 30 minutes.

Step 2

Stir in chicken breast pieces and egg noodles and simmer, covered, 30 minutes more. Season with salt and pepper.

Step 3

In a large skillet over medium heat, cook onions in oil until translucent. Stir in celery, carrot, rosemary, tarragon, thyme, and parsley and cook covered until vegetables are soft, 5 to 10 minutes.