Chicken Noodle Vegetable Soup
Prep time:
20 minutes
Cook time:
35 minutes
Serves:
6
Ingredients
- 1 Tbsp. olive oil
- 6 medium carrots, diced (2 1/2 cups)
- 1 yellow onion, chopped (about 2 cups)
- 5 stalks celery, thinly sliced (1 1/2 cups)
- 1 large clove garlic, minced
- 1 1/2 tsp. chopped fresh oregano or 1 tsp. dried oregano
- 1 tsp. fresh or dried thyme
- 1 tsp. kosher salt and 1/4 tsp. cracked black pepper
- 1 carton (32 oz.) Kitchen Basics® Original Chicken Stock
- 1 tsp. fresh lemon juice or soy sauce
- 1 cup uncooked medium egg noodles
- 2 cups shredded cooked chicken, rotisserie chicken or turkey
- 1 to 2 Tbsp. chopped fresh parsley, optional
All the classic flavor of chicken noodle soup just with more vegetables. This is comfort in a bowl, and the extra veggies feel extra good too.
Prep & Cook Instructions
- HEAT oil in a Dutch oven on medium heat. Add carrots, onion, celery, garlic, oregano, thyme, salt and pepper; cook and stir 8 to 10 minutes or until vegetables soften.
- STIR in stock and lemon juice. Bring to boil. Reduce heat to medium-low and simmer 10 minutes. Stir in noodles. Reduce heat to low; simmer 5 minutes. Add chicken; simmer 5 minutes until chicken is heated through. Season to taste with salt and pepper and garnish with parsley, if desired.
Tips
- For a thicker, stew-like soup, increase uncooked noodles to 2 cups and adjust with additional stock, as desired.
