Easy Country Chicken Noodle Soup
Easy Home Made Chicken Noodle Soup
Servings 8
Calories 304kcal
Equipment
- stove, large pan, knife, cutting board
Ingredients
- 2 tablespoon olive oil
- ¾ cup chopped carrots
- 1 cup chopped celery
- ¾ cup diced red onion
- 2 cloves minced garlic or 1 tablespoon pre-minced
- 2 tablespoon butter
- 64 ounces chicken broth more if desired
- ½ teaspoon oregano
- 1 tsp black pepper or more to taste
- 12 ounces wide egg noodles
- 2 cups shredded chicken
- 1 tablespoon lemon juice
Instructions
- In a large stockpot or dutch oven add oil and heat over medium heat until oil is hot
- Add carrots, celery, onion, and butter to the pan saute 7-8 minutes until vegetables are soft. Stir intermittently.
- Add Garlic and saute another 1-2 minutes.
- Add chicken broth, oregano, salt, and pepper and any other spices you may want to add for personal taste. Allow to boil for 5-7 minutes.
- Add the egg noodles and boil additional 8-10 minutes until noodles are soft. If you would like more broth add more chicken broth or a cup or 2 of water.
- Add chicken and lemon juice continue to heat another 5-10 minutes until hot. Make any necessary adjustments in spices to personal preference. Serve immediately if you choose or keep in the refrigerator in an airtight container for 5-7 days. In the freezer for up to 6 months
