Chicken Noodle Soup
Course
Main Dish
Cuisine
American
Servings
Prep Time
6
10
minutes
Cook Time
25
minutes
Servings
Prep Time
6
10
minutes
Cook Time
25
minutes
Ingredients
1
Tbsp
oil
3
carrots
2
celery stalks
2
potatoes
Yukon gold
1
onion
or 2 Tbsp onion powder
2
cloves
garlic
3
cups
chicken
cooked, chopped
7
cups
chicken stock
or broth
2
bay leaves
salt
to taste
1/4
pound
uncooked pasta
4
Tbsp
fresh parsley
1
Tbsp
fresh thyme
1/2
Tbsp
fresh rosemary
1/2
cup
frozen peas
1/2
cup
frozen corn
pepper
to taste
3/4
tsp
smoked paprika
Instructions
Wash, peel, and dice vegetables to about 1/2 or 3/4 inch. Try to make all vegetables about the same size. Mince garlic.
Heat a large, heavy-bottomed pot on medium-high heat.
Heat oil 1 minute.
Add carrots, celery, onion, and potatoes, then sauté until colorful and aromatic. The potatoes do not have to be cooked through.
Add garlic and sauté one minute.
Add chicken, chicken stock, and bay leaves. Add salt to taste. Bring to a boil.
Add pasta to the soup. Reduce heat to a simmer. Set timer for ten minutes.
Chop parsley, rosemary, and thyme and add to the soup.
Add pepper to taste.
Add frozen peas and corn.
When the timer goes off, soup’s on!