Chicken Noodle Soup with Amish Noodles
This chicken noodle soup uses Amish noodles. The Amish egg noodles and leftover chicken hold up well to the spicy tomato broth and the veggies you (optionally) add.
Servings: 8 servings
Calories: 94kcal
Cost: $10
Ingredients
- 1 tablespoon butter or olive oil
- 1 tablespoon Garlic minced
- 1 Yellow onion diced
- 2 ribs Celery chopped (optional)
- 2 cups Carrots shredded
- 1 teaspoon Thyme
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 8 cups Tomato broth or chicken broth, divided*
- 1 package Amish egg noodles
- 2 cups Chicken cooked and shredded (about 3 chicken breasts)
- 2 Bay leaves
Instructions
- Add one tablespoon of butter or oil to large stockpot and heat over medium heat. Saute garlic, onion, celery, carrots, and seasonings in pot until onions are translucent.
- Add the broth to the pot. Cover and simmer 20 minutes.
- Add noodles, shredded cooked chicken, and bay leaves. Check seasoning flavor and add more if needed.
- Simmer uncovered for at least 15 minutes before serving.
Notes
*I highly recommend using the Knorr Tomato Broth Bouillon for this soup. It adds a nice kick that you will not get with the chicken broth. However, if you do not prefer a spice or a kick, you might wish to stick with chicken broth.
Nutrition
Calories: 94kcal | Carbohydrates: 10g | Protein: 11g | Fat: 1g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.5g | Trans Fat: 0.01g | Cholesterol: 30mg | Sodium: 1873mg | Potassium: 373mg | Fiber: 1g | Sugar: 5g | Vitamin A: 5915IU | Vitamin C: 4mg | Calcium: 31mg | Iron: 0.5mg