Roasted Chicken Noodle Soup
soups stews

Roasted Chicken Noodle Soup

This chicken noodle soup is chock full of shredded chicken, vegetables and egg noodles in a hearty broth. For flavorful twist, try one of the Variations.
  • 15m

    prep time

  • 20m

    Cook Time

  • 161

    Calories

  • 11

    Ingredients

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Ingredients

6

Servings

  • 2 teaspoons olive oil
  • 2 cups sliced carrots
  • 1 cup thinly sliced celery
  • 1 cup chopped onion
  • 1 clove garlic, minced
  • 1 teaspoon McCormick Gourmet Oregano, Mediterranean
  • 1/2 teaspoon McCormick Gourmet Thyme
  • 1 leaf McCormick Gourmet Bay Leaves, Turkish
  • 4 cups Kitchen Basics® All Natural Original Chicken Stock
  • 1 cup uncooked medium egg noodles Substitutions available
    • uncooked no yolk egg noodles
  • 2 cups shredded cooked chicken

Instructions

  • Heat oil in large saucepan on medium heat. Add carrots, celery, onion, garlic, oregano, thyme and bay leaf; cook and stir 5 minutes or until vegetables soften.

  • Stir in stock. Bring to boil. Stir in noodles. Reduce heat to low; simmer 5 minutes or until tender. Add chicken; simmer 5 to 10 minutes longer or until chicken is heated through. Remove bay leaf before serving.

Nutrition information (per Serving)

Reviews

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