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Chicken And Egg Noodles Soup

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Ingredients
  Olive oil 2 Tablespoon
  Carrots 2 Medium, peeled and chopped
  Onion 1 Medium, chopped
  Stalks celery 2 , chopped
  Bay leaves 2 (Fresh Or Dried)
  Salt To Taste
  Pepper To Taste
  Chicken stock 6 Cup (96 tbs) (Or Broth)
  Chicken breast tenders 1 Pound, cut to bite size pieces
  Egg noodles 1⁄2 Pound (Any Size)
  Fresh parsley 1 Cup (16 tbs), chopped (A Handful)
  Fresh dill 1 Cup (16 tbs), chopped (A Handful)
Directions

Place a large pot over moderate heat and add the olive oil. Add the carrots, onion, celery and bay leaves and salt and pepper. Cook for a few minutes. Add the chicken stock to the pot and raise heat to bring to a boil. Add the chicken and return the soup to a boil and reduce heat back to moderate and let cook for 2-5 minutes until the chicken is cooked through. Add the egg noodles and cook until tender, about 5 minutes. Stir in the parsley and dill and serve.

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Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Asian
Course: 
Appetizer
Taste: 
Savory
Method: 
Simmering
Dish: 
Sauce
Ingredient: 
Chicken
Interest: 
Healthy
Servings: 
4
Want an easy recipe for the classic chicken noodle soup? Watch this video by LynnsRecipes and get learn to cook this traditional soup in an easy way. It will turn out to be delicious and your guests will want more, so you might want to make a large batch.

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