Chicken Noodle Soup
Created by Dissie on December 17, 2011
- Servings: 8
- Prep Time: 20m
- Cook Time: 45m
- Recipe #3565
Ingredients
- 3 to 4 quarts water (or enough to cover chicken for boiling)
- 3 chicken breasts (or a whole chicken)
- 16 ounces dry egg noodles
- 1 whole onion, minced
- 2 celery stalks , sliced
- 2 whole carrots (sliced thin or cubed small)
- 1/2 teaspoon cumin
- 1 teaspoon Cajun seasoning (luzianne cajun seasoning)
- 1 teaspoon parsley flakes
- 1 teaspoon poultry seasoning
- 1/2 teaspoon thyme
- 3/4 teaspoon paprika
- 1 teaspoon garlic powder
- Salt and pepper, to taste
How to Make
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Step 1: Dice onions, carrots and celery. Place chicken and veggies in a dutch oven, fill with water and salt the water. Bring chicken and veggies to a boil and boil until fully cooked.
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Step 2: Remove chicken to a plate and let cool, do not drain the water/broth from the dutch oven.
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Step 3: You may need to add more water, but you want the dutch oven about 3/4 full of water.
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Step 4: Add in the rest of the ingredients to the pot and bring to a low simmer. Simmer for about 10 minutes to let the spices mix.
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Step 5: While broth is simmering, chunk up the chicken into bite size pieces. Add them to the simmering pot.
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Step 6: Add noodles to the simmering pot and cook until the noodles are soft. About 10 minutes.
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Step 7: Serve hot. We add shakes of hot sauce onto the top of the soup.
Nutritional Facts
- Serving Size: 1 (177.6 g)
- Calories 329.5
- Total Fat - 4.6 g
- Saturated Fat - 1.2 g
- Cholesterol - 92.5 mg
- Sodium - 82.9 mg
- Total Carbohydrate - 46 g
- Dietary Fiber - 3.4 g
- Sugars - 3.4 g
- Protein - 25 g
- Calcium - 52.6 mg
- Iron - 3.3 mg
- Vitamin C - 3.4 mg
- Thiamin - 0.7 mg