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Simple Chicken Noodle Soup

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One day this winter, all four of my kids had the barfs. To make matters worse, I didn’t discover the issue until right before my play practice. So, my poor husband had to take care of everyone by himself. Not something I should talk about before selling you a great recipe, right? Wrong. After they all emptied their stomachs and had a good night’s rest, my kids REALLY appreciated this simple, nourishing soup! I appreciated how fast it was to whip up. Thank goodness it was only a 24 hour bug. They were bouncing off the walls in no time. I hope this recipe is comforting for your home remedies this flu season too. Enjoy!

Simple Chicken Noodle Soup

Delicious and nourishing for sick tummies
Course Main Course, Soup
Cuisine American
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 6 servings
Author heartysmarty

Ingredients

  • 6 Cups Chicken Broth
  • 1 Cup Carrots diced
  • 1/2 Cup Celery diced
  • 1/2 Cup Onions diced
  • 2 cloves garlic minced
  • 1 teaspoon salt
  • 1/2 teaspoon turmeric (optional)
  • 2 Cups Egg Noodles
  • 2 Tablespoon Fresh Parsley or 1 Tablespoon dry
  • 1 Cup Rotisserie Chicken chopped
  • 1 Cup Frozen Peas

Instructions

  • In a large stock pot, boil carrots, celery, onions, garlic, salt, and turmeric in the chicken broth for 10 minutes
  • In a separate saucepan boil egg noodles for 10 minutes or until al dente. Strain and add to chicken broth and vegetables.
  • Add parsley, chicken and peas and cook until peas are warmed through. If using dry parsley, add that in step 1.
  • Cool to serve.

Notes

You may use any cooked chicken you have on hand. I always have cooked rotisserie chicken in freezer bags, so that’s what I use. 

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