How To Make Rosemary Chicken Noodle Soup
This hearty chicken noodle soup is the ultimate comfort food that’s packed with healthy vegetables, peppery rosemary, and tender egg noodles!
Serves:
Ingredients
- 2tbspolive oil
- 1small white onion,peeled and diced
- 2medium carrots,peeled and diced
- 2celery stalks,ends trimmed and diced
- 3garlic cloves,minced or pressed
- 8cupschicken stock,good-quality
- 4fresh rosemary stalks,or to taste
- 6ozwide egg noodles
- 2cupschicken,cooked, shredded
- salt and pepper
- fresh parsley,chopped, for garnish, optional
Instructions
-
Heat the oil in a large stockpot over medium-high heat. Add the onion and sauté for 4 minutes, stirring occasionally.  Add the carrots and celery and sauté for another 3 to 4 minutes, or until the carrots are softened a bit.
-
Add the garlic and sauté for an additional 1 to 2 minutes, or until fragrant. Add the chicken stock and stir until combined.
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Gently stir the rosemary into the soup, then continue cooking until the soup reaches a simmer. Reduce the heat to medium, and simmer for an additional 5 minutes until the broth has the desired level of rosemary flavor.
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Once the broth is ready, remove the rosemary, and stir in the egg noodles and chicken. Continue cooking for 8 to 10 minutes or until the egg noodles are al dente. Season the soup with salt and pepper to taste.
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Serve warm, garnished with extra black pepper and fresh parsley, and enjoy!
Nutrition
- Calories:Â 293.19kcal
- Fat:Â 12.74g
- Saturated Fat:Â 3.10g
- Trans Fat:Â 0.05g
- Monounsaturated Fat:Â 6.36g
- Polyunsaturated Fat:Â 2.35g
- Carbohydrates:Â 27.95g
- Fiber:Â 2.18g
- Sugar:Â 5.47g
- Protein:Â 16.24g
- Cholesterol:Â 51.31mg
- Sodium:Â 794.49mg
- Calcium:Â 48.92mg
- Potassium:Â 511.06mg
- Iron:Â 2.27mg
- Vitamin A: 168.02µg
- Vitamin C:Â 8.28mg
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