Ingredients
- 1 tablespoonbutter½ cupchopped onion½ cupchopped celery4(14.5-ounce) cans chicken broth1(14.5-ounce) can vegetable broth½pound chopped cooked chicken breast1 ½ cupsegg noodles1 cupsliced carrots½ teaspoondried basil½ teaspoondried oreganoSalt and ground black pepper, to taste
- ½ cupchopped onion½ cupchopped celery4(14.5-ounce) cans chicken broth1(14.5-ounce) can vegetable broth½pound chopped cooked chicken breast1 ½ cupsegg noodles1 cupsliced carrots½ teaspoondried basil½ teaspoondried oreganoSalt and ground black pepper, to taste
- ½ cupchopped celery4(14.5-ounce) cans chicken broth1(14.5-ounce) can vegetable broth½pound chopped cooked chicken breast1 ½ cupsegg noodles1 cupsliced carrots½ teaspoondried basil½ teaspoondried oreganoSalt and ground black pepper, to taste
- 4(14.5-ounce) cans chicken broth1(14.5-ounce) can vegetable broth½pound chopped cooked chicken breast1 ½ cupsegg noodles1 cupsliced carrots½ teaspoondried basil½ teaspoondried oreganoSalt and ground black pepper, to taste
- 1(14.5-ounce) can vegetable broth½pound chopped cooked chicken breast1 ½ cupsegg noodles1 cupsliced carrots½ teaspoondried basil½ teaspoondried oreganoSalt and ground black pepper, to taste
- ½pound chopped cooked chicken breast1 ½ cupsegg noodles1 cupsliced carrots½ teaspoondried basil½ teaspoondried oreganoSalt and ground black pepper, to taste
- 1 ½ cupsegg noodles1 cupsliced carrots½ teaspoondried basil½ teaspoondried oreganoSalt and ground black pepper, to taste
- 1 cupsliced carrots½ teaspoondried basil½ teaspoondried oreganoSalt and ground black pepper, to taste
- ½ teaspoondried basil½ teaspoondried oreganoSalt and ground black pepper, to taste
- ½ teaspoondried oreganoSalt and ground black pepper, to taste
- Salt and ground black pepper, to taste
Instructions
- 1️⃣Sauté aromatics: Melt the butter in a large pot over medium heat. Add the chopped onion and celery, cooking for about 5 minutes, or until they’re just tender.2️⃣Add soup ingredients: Pour in the chicken broth, vegetable broth, and add the cooked chicken, egg noodles, sliced carrots, dried basil, dried oregano, salt, and pepper. Stir well to combine.3️⃣Boil and simmer: Bring the soup to a boil over high heat. Once boiling, reduce the heat to low and let it simmer for 20 minutes, allowing the flavors to meld and the noodles to cook until tender.4️⃣Serve: Taste and adjust seasoning if needed. Ladle the soup into bowls and serve hot.
- 2️⃣Add soup ingredients: Pour in the chicken broth, vegetable broth, and add the cooked chicken, egg noodles, sliced carrots, dried basil, dried oregano, salt, and pepper. Stir well to combine.
- 3️⃣Boil and simmer: Bring the soup to a boil over high heat. Once boiling, reduce the heat to low and let it simmer for 20 minutes, allowing the flavors to meld and the noodles to cook until tender.4️⃣Serve: Taste and adjust seasoning if needed. Ladle the soup into bowls and serve hot.
- 4️⃣Serve: Taste and adjust seasoning if needed. Ladle the soup into bowls and serve hot.
Notes
Shortcuts: Use rotisserie chicken or pre-cooked shredded chicken to save time.Customize it: Add other vegetables like peas, green beans, or corn for extra nutrition.Noodle alternative: Try replacing egg noodles with gluten-free pasta or zucchini noodles for dietary preferences.Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop.
Customize it: Add other vegetables like peas, green beans, or corn for extra nutrition.Noodle alternative: Try replacing egg noodles with gluten-free pasta or zucchini noodles for dietary preferences.Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop.
Noodle alternative: Try replacing egg noodles with gluten-free pasta or zucchini noodles for dietary preferences.Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop.
Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop.