Name: Rosemary Chicken Noodle Soup Recipe
Prep time: 8 min
Cook time: 22 min
Total time: 30 min
Yield: 8
Cuisine: American
Ingredients: 2 tbsp olive oil; 1 small peeled and diced white onion; 2 medium peeled and diced carrots; 2 stalks ends trimmed and diced celery; 3 cloves minced or pressed garlic; 8 cups good-quality chicken stock; 4 stalks or to taste fresh rosemary; 6 oz or use gluten-free noodles if making this GF Wide Egg Noodles; 2 cups shredded cooked chicken; salt and pepper; chopped, for garnish, optional Fresh Parsley

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!

Preparation: 8 minutes

Cooking: 22 minutes

Total: 30 minutes

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.
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.
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.
Serve warm, garnished with extra black pepper and fresh parsley, and enjoy!