HOMEMADE CHICKEN NOODLE SOUP
A hearty soup with juicy chicken, tender egg noodles and fresh vegetables all simmered in a flavorful chicken broth.
- 1 tablespoon olive oil
- 1 onion , diced
- 2 large carrots , diced
- 2 large celery ribs , sliced
- 1 red pepper , finely diced
- 1 teaspoon poultry seasoning
- pepper to taste
- 1 bay leaf
- 2 cups chopped cooked chicken
- 6 cups chicken broth (I prefer homemade)
- 6 oz . egg noodles
- 1 cup broccoli florets
- 2-3 tablespoons fresh parsley
- Heat olive oil in a pot over medium high heat.
- Chop the onion and add to the pot. Continue adding veggies to the pot in order as you chop them except broccoli.
- Cook until onion is softened, about 5 minutes.
- Stir in seasoning, broth and chicken. Bring to a boil, add noodles reduce heat to medium-high and cook until noodles are tender. Add in broccoli during the last 2 minutes of cooking.
- Stir in parsley and remove bay leaf before serving.
- Amount Per Serving:
- Calories: 236 Calories
NOTES:
If you prefer more broth you can add 8 cups.
NUTRITION INFORMATION
Yield: 4 servings, Serving Size:
(Nutriton information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)