This low-sodium chicken noodle soup is an easy-to-make, flavorful dish that will cure any common disease and make your guests happy.
Ingredients
- vegetable oil: 3 Tbsp
- onions: 2 piece (diced)
- stalks celery: 6 piece (diced)
- carrot: 6 piece (diced)
- fresh rosemary: 0.75 Tbsp (chopped)
- fresh tarragon: 0.75 Tbsp (chopped)
- fresh thyme: 0.75 Tbsp (chopped)
- Italian flat leaf parsley: 0.75 Tbsp (chopped)
- quarts low-fat, low-sodium chicken broth: 4 piece
- ½ cups cubed skinless, boneless chicken breast meat: 3 piece
- egg noodles: 1 pack (16 ounce pack)
- salt and pepper: (to taste)
Metric Conversion
Stages of cooking
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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.
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Transfer vegetable mixture to a large pot and pour in chicken broth. Simmer over low heat, covered, for 30 minutes.
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Stir in chicken breast pieces and egg noodles and simmer, covered, 30 minutes more. Season with salt and pepper.
