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
165
CALORIES
11
INGREDIENTS
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
165
CALORIES
11
INGREDIENTS
Ingredients 6 Servings
- 2 teaspoons olive oil
- 2 cups sliced carrots
- 1 cup thinly sliced celery
- 1 cup chopped onion
- 1 clove garlic, very finely chopped
- 1 teaspoon McCormick® Oregano Leaves
- 1/2 teaspoon McCormick® Whole Thyme Leaves
- 1 leaf McCormick® Bay Leaves
- 4 cups unsalted chicken stock
-
1
cup
uncooked medium
egg noodles
![substitution]( "substitution")
Substitutions available
- uncooked no yolk egg noodles
-
2
cups
shredded cooked
chicken
![substitution]( "substitution")
Substitutions available
- (use rotisserie chicken for easy prep!)
INSTRUCTIONS
- 1 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.
- 2 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. Season with salt and pepper, to taste.
NUTRITION INFORMATION
(per Serving)
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