This easy chicken 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
60 mins
Total Time
1 hr 20 mins
Calories
276 Calories
Recipe Instructions
Step 1
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.
Step 2
Transfer vegetable mixture to a large pot and pour in chicken broth. Simmer over low heat, covered, for 30 minutes.
Step 3
Stir in chicken breast pieces and egg noodles and simmer, covered, 30 minutes more. Season with salt and pepper.
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
¾ tablespoon chopped fresh rosemary
¾ tablespoon chopped fresh tarragon
¾ tablespoon chopped fresh thyme
¾ tablespoon chopped Italian flat leaf parsley
4 quarts low-fat, low sodium chicken broth
3 ½ cups cubed skinless, boneless chicken breast meat
