Ingredients50 m servings 359
- Coat the bottom of a Dutch oven with olive oil. Add carrots, celery, onion, oregano, Italian seasoning, seasoned salt, salt, and pepper. Saute over medium-high heat until vegetables have softened, 6 to 8 minutes. Add garlic and cook until onion is translucent and garlic scent has lessened slightly, about 4 to 5 minutes.
- Add chicken broth and bring to a boil. Add egg noodles; cook 5 to 6 minutes. Gently stir in shredded chicken and simmer until egg noodles are tender and chicken is heated through, 2 to 3 more minutes. Serve immediately.
Per Serving: 359 calories; 10.3 36.9 28.5 100 1019 Full nutrition
ReviewsRead all reviews 7
Flavor is good but by the time the noodles absorb much of the stock it's not really soup. I added 2 cups of water after cooking. Seasoning was still fine.
Taste was very good, even though I had no celery. Only used a partial bag of noodles though, and didn't have much extra broth for the noodles after refrigerating leftovers for the next day. Had ...
I followed the recipe except for the garlic and sea salt. Great wintertime soup. I have frozen it with the noodles and it tastes amazing. It is very handy to have a wonderful meal ready to go...
Easy to make and loved the flavor from the oregano and Italian seasoning. Will definitely make it again!