Chunky Chicken Noodle Soup

Chunky Chicken Noodle Soup for two is hearty and delicious and made in just one pan. I love the flavors of the poultry seasoning and thyme and the big chunky carrots, onion and celery in this soup.

You can also use leftover Thanksgiving turkey as another delicious alternative. This small batch recipe is perfect for lunch, dinner, or as a soup course before your meal.

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How to make Chunky Chicken Noodle Soup:

Dice the onion, carrots, celery, and chicken into bite sized pieces.

Heat the butter in a large sauce pan on medium heat.

Add the onion, carrots, celery, and raw chicken. Cook for about 3 – 5 minutes stirring occasionally. If you’re using precooked chicken or turkey add it with the egg noodles below.

Pour in the broth and bring to a boil. Boil for about 15 minutes if the vegetables are raw. If you use canned veggies, go to the next step once you reach the boiling point.

To the broth, add the egg noodles, black pepper, salt, poultry seasoning, thyme, bay leaf, and garlic.

Simmer uncovered for 10 minutes until noodles are cooked.

Garnish with parsley if desired.

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Yield: Serves 2

Chunky Chicken Noodle Soup

Prep Time: 5 minutes

Cook Time: 30 minutes

Total Time: 35 minutes

Chunky Chicken Noodle Soup for two is hearty and delicious and made in just one pan. I love the flavors of the poultry seasoning and thyme and the big chunky carrots, onion and celery in this soup. You can also use leftover Thanksgiving turkey as another delicious alternative.

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Ingredients

• 2 Tablespoons butter
• 1/8 cup onion
• 1/4 cup carrots
• 1/4 cup celery
• 6 ounces boneless chicken (or leftover turkey)
• 2 cup Chicken broth
• 2 oz egg noodles
• 1/8 teaspoon black pepper
• 1/8 teaspoon salt
• 1/4 teaspoon poultry seasoning
• 1/4 teaspoon dried thyme
• 1/2 teaspoon minced garlic
• 1 bay leaf
• Dried parsley for garnish

Instructions

1. Dice the onion, carrots, celery, and chicken into bite sized pieces.
2. Heat the butter in a large sauce pan on medium heat. Click for a large sauce pan.
3. Add the onion, carrots, celery, and raw chicken. Cook for about 3 - 5 minutes stirring occasionally. If you’re using precooked chicken or turkey add it with the egg noodles below.
4. Pour in the broth and bring to a boil. Boil for about 15 minutes if the vegetables are raw. If you use canned veggies, go to the next step once you reach the boiling point.
5. To the broth, add the egg noodles, black pepper, salt, poultry seasoning, thyme, bay leaf, and garlic.
6. Simmer uncovered for 10 minutes until noodles are cooked.
7. Garnish with parsley if desired.

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• 
  T-Fal Specialty 3 Quart Handy Pot w/Glass Lid

Nutrition Information:

Yield:

2

Serving Size:

1
Amount Per Serving: Calories: 336Total Fat: 19gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 119mgSodium: 1240mgCarbohydrates: 12gFiber: 2gSugar: 3gProtein: 28g

Nutrition information is a guideline only, is calculated automatically by third party software, and absolute accuracy is not guaranteed.

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