Ingredients
| Item |
Amt |
| olive oil |
2 tbsp |
| onion, diced |
1 |
| carrots, diced |
2 |
| celery stalks, diced |
2 |
| garlic, minced |
3 cloves |
| chicken broth |
8 cups |
| cooked shredded chicken |
2 cups |
| salt (to taste) |
2 tsp |
| Black pepper |
to taste |
| egg noodles |
2 cups |
| chopped parsley |
2 tbsp |
| lemon juice (optional) |
1 tbsp |
| beans, drained |
1 can / (15 oz) |
Method
1
SAUTÉSauté onion, carrots, and celery in olive oil 8 minutes; add garlic 30 seconds.
2
ADDAdd broth; bring to a simmer 10 minutes.
3
ADDAdd chicken and noodles; simmer until noodles are tender, 8–10 minutes.
4
ADDAdd beans with the broth.
5
STIRStir in parsley and lemon; season to taste.
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Time
50 minutes
Serves
Serves 6
Level
Medium
Ingredients
-
2 tbsp
olive oil
-
1
onion, diced
-
2
carrots, diced
-
2
celery stalks, diced
-
3 cloves
garlic, minced
-
8 cups
chicken broth
-
2 cups
cooked shredded chicken
-
2 tsp
salt (to taste)
-
to taste
Black pepper
-
2 cups
egg noodles
-
2 tbsp
chopped parsley
-
1 tbsp
lemon juice (optional)
-
1 can / (15 oz)
beans, drained
Method
- Sauté onion, carrots, and celery in olive oil 8 minutes; add garlic 30 seconds.
- Add broth; bring to a simmer 10 minutes.
- Add chicken and noodles; simmer until noodles are tender, 8–10 minutes.
- Add beans with the broth.
- Stir in parsley and lemon; season to taste.
Notes
Soups taste better the next day—cool quickly and refrigerate.
