Kathy's Chicken Noodle Soup

Kathy Williams

By
@KMW2013

I made this soup to make a little chicken go along way. You can add what ever vegetable you have on hand.


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Serves:

6-8

Prep:

5 Min

Cook:

30 Min

Method:

Stove Top

Ingredients

1 lb
chicken, cut into bite size pieces
1 1/2 c
frozen veggie blend, onion,celery, bell pepper
1 sprig(s)
rosemary sprigs
1 tsp
tarragon, dried leaves
2 tsp
garlic powder
1/2 c
dry vermouth
5 c
chicken broth, low salt
1 Tbsp
soy sauce
1 slice
bacon, cut in half
egg noodles, cooked drained

Directions Step-By-Step

1
In a large dutch oven heat 2 tablespoon of olive oil over medium high heat. Salt and pepper chicken and add to the pot. Sear chicken and remove from pot.
2
Pull the leaves off of the rosemary stem and along with the vegetable blend add it to the pot. Stir and cook until vegetables are tender. Add chicken and stir in vermouth.
3
Pour in the chicken stock, soy sauce, and add garlic powder. Bring to a boil and reduce to simmer. Add the bacon slices. Simmer for 20 minute. Taste to add salt and pepper.
4
To serve, put the egg noodle in a warm bowl.
Ladel soup over noodle. Store noodle separate if you are planning to freeze the soup.

About this Recipe

Course/Dish: Chicken Soups
Main Ingredient: Chicken
Regional Style: American
Hashtags: #Noodles, #Chicken Soup