Chicken Noodle Soup Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 tablespoon avocado or olive oil
~ 5 garlic cloves, minced
1/2 sweet onion, diced
2 large carrots, thinly sliced
1 tablespoon fresh grated ginger
1 teaspoon turmeric
7-8 cups low sodium chicken broth
1 rotisserie chicken - pulled apart
1 teaspoon fresh rosemary - chopped
1 teaspoon fresh thyme - chopped
fresh ground pepper
1/2 - 3/4 bag wide egg noodles
1/2 bag frozen peas
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Directions: |
Directions:Put oil in dutch oven. When hot add garlic for 30 seconds. Add onion, celery and carrots. cook for 5-7 minutes until onion is translucent
Add grated ginger and turmeric. Saute for 30 seconds
Add chicken broth, rosemary, thyme and pepper
Bring to a boil. Reduce heat to simmer. Cook uncovered for 15 minutes
Add noodles. turn heat up a little. Cook for 5 minutes
Add chicken and peas. {Add a cup of water if it look like you don't have enough liquid}
Cook 1-2 minutes to heat through |
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Number Of
Servings: |
Number Of
Servings:6 |
Preparation
Time: |
Preparation
Time:About an hour |
Personal
Notes: |
Personal
Notes: I think the fresh ginger is the key. Don't necessarily need fresh rosemary or thyme. Also don't need the peas.
If you don't have rotisserie chicken you can add 1 lb of chicken breasts when you put in the broth. Simmer for 22-25 min instead of 15 to cook the chicken. Remove the chicken. Shred and then add back after you cook the noodles
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