Chicken & egg noodle soup
Prep Time
Cooking Mode
15 mL (1 tbsp.) tbsp. olive oil
1 onion
2 carrots
2 celery stalks
15 mL (1 tbsp.) tbsp. chopped fresh thyme or dried thyme
To taste to taste, freshly ground pepper
2.5 L (10 cups) cup chicken broth
360 g (12 oz.) oz boneless, skinless and cooked chicken breasts
375 g (1 package) oz egg noodles
500 mL (2 cups) cup baby spinach
15 mL (1 tbsp.) tbsp. olive oil
1 onion
2 carrots
2 celery stalks
15 mL (1 tbsp.) tbsp. chopped fresh thyme or dried thyme
To taste to taste, freshly ground pepper
2.5 L (10 cups) cup chicken broth
360 g (12 oz.) oz boneless, skinless and cooked chicken breasts
375 g (1 package) oz egg noodles
500 mL (2 cups) cup baby spinach
Directions
1Heat oil in a large saucepan over medium heat; add onion, carrots, celery, and thyme and fry until softened, about 3 minutes. Season to taste.
2Add broth and bring to a boil.
3Add chicken and cook for 2 minutes. Add egg noodles and cook 6 minutes. Add the baby spinach and continue cooking for 1 minute more.
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Personal Note
Personal Note