You will love this soup – so easy to make. Switch up the variety of herbs if you like. Thyme and rosemary are a nice combination to add. Cook the egg noodles seperately so the soup doesn’t get starchy.
I keep homemade stock on hand in the freezer to use for making this soup. Kitchen Basics boxed broth is also good – I buy the low sodium. In a pinch, you can use canned broth. Using both chicken and vegetable broth adds a nice flavor. I don’t add onion because the broths I use are already flavored with onion and I don’t like a strong oniony taste to the soup.
This freezes well – just leave out the noodles and add them in when you are reheating the soup. Serve this with a nice green salad and some crusty bread and herbed butter.
Ingredients: (Serves 6)
1/2 tablespoon butter
1/2 cup chopped celery
5 cups chicken broth
2 cups vegetable broth
1/2 pound chopped cooked chicken breast
1 1/2 cups egg noodles – cooked and drained
1 cup sliced carrots
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
salt and pepper to taste
- In a large pot over medium heat, melt butter. Cook carrots and celery in butter until just tender, 5 minutes. Pour in chicken and vegetable broths and stir in herbs. Add salt and pepper to taste. Bring to a boil, then reduce heat and simmer 20 minutes. Add drained noodles before serving.