Description
A comforting chicken noodle soup made with fresh vegetables and homemade broth.
Ingredients
Scale
- 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, preferably homemade
- 6 oz. egg noodles
- 1 cup broccoli florets
- 2–3 tablespoons fresh parsley
Instructions
- Over medium-high heat, heat the olive oil in a pot.
- The onion is diced and added to the pot. Keep adding veggies to the pot, except for broccoli, while you chop them. Cook for about 5 minutes, until the onion has softened.
- Stir in the seasoning, the chicken, and the broth. Bring to a boil, decrease the heat to medium-high by adding noodles, and cook until noodles are tender. During the last 2 minutes of cooking, add broccoli.
- Stir in the parsley and, before serving, remove the bay leaf.
Notes
- This soup can be made with leftover chicken or rotisserie chicken for convenience.
- Feel free to add more vegetables such as peas or corn for added nutrition.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 4g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 60mg