Herb Loaded Chicken Noodle Soup Recipes

CHICKEN NOODLE SOUP WITH FRESH HERBS

Steps:

• In a large skillet over medium heat, cook onions in oil until translucent.
• Stir in celery, carrots, rosemary, tarragon, thyme and parsley and cook, covered, until vegetables are halfway cooked.
• Transfer vegetable mixture to a large pot and pour in chicken broth.
• Simmer over low heat, covered, for 30 minutes.
• Stir in chicken breast pieces and egg noodles and simmer, covered, 30 minutes more. Season with salt and pepper.

HERBED CHICKEN NOODLE SOUP

Steps:

• In a dutch oven place the first 12 ingredients in pot.
• Cover bring to a boil; skim fat.
• Reduce heat; cover and simmer 1 hour or until chicken is tender.
• Remove chicken; allow to cool.
• Debone and cut chicken into chunks.
• Skim fat from broth; bring to a boil.
• Return chicken to kettle.
• Add cooked noodles, heat through.
• Remove bay leaf.

FRESH HERB AND VEGGIE CHICKEN NOODLE SOUP

Steps:

• Pour chicken broth into a large soup pot over medium high heat.
• Add onion, bell pepper and celery, bring to a boil and cook until tender (about 10 minutes).
• Add diced chicken.
• Add asparagus and carrots.
• Add white pepper and garlic powder.
• Next add frozen noodles to soup and cook until tender (see package directions). When noodles are halfway done stir in half and half and your fresh minced herbs.
• Cook until noodles and vegetables are tender.
• Add more pepper, and or salt to taste.