If you have a favorite chicken noodle soup recipe already, throw it in the trash. I’m just kidding…sorta. I stumbled upon this recipe a few weeks ago and I have made it several times since. This healthy soup is loaded with veggies and a delicious rosemary flavor. In just 30 minutes, you will be able to enjoy this nice, hot soup on a cold winter night.
ROSEMARY CHICKEN NOODLE SOUP
- 2 tablespoons of olive oil
- 1 small white onion, diced
- 2 medium carrots, diced
- 2 stalks of celery, diced
- 8 cloves of garlic, minced or pressed
- 8 cups (64 ounces) of chicken stock
- 3-4 stalks of fresh rosemary (more/less to taste)
- 6 ounces of wide egg noodles
- 2 cups of shredded cooked chicken
- salt and pepper
- Optional: chopped fresh parsley for garnish
Heat oil in a large stockpot over medium-high heat. Add onion and saute for 4 minutes, stirring occasionally. Add carrots and celery and saute for another 3-4 minutes, or until the carrots are softened a bit. Add garlic and saute for an additional 1-2 minutes, or until fragrant. Add chicken stock and stir until combined. Gently stir the rosemary into the soup, then continue cooking until the soup reaches a simmer. Reduce heat to medium, and simmer for an additional 5 minutes until the broth has your desired level of rosemary flavor. (You can add in more rosemary if needed.)
Once the broth is ready, remove the rosemary, and stir in the egg noodles and chicken. Continue cooking for 8-10 minutes or until the egg noodles are al dente. (The longer they cook, the more broth they will soak up. Feel free to add more chicken stock if desired.) Season the soup with salt and pepper to taste.
Serve warm, garnished with extra black pepper and fresh parsley if desired.
Recipe adapted from : Gimmie Some Oven