Chicken Noodle Soup

linda hennessey


This recipe is used in the Dr. Ian Smith Shred Diet.


★★★★★ 1 vote

45 Min


  • BOIL:

  • 1 1/2 c
    wide egg noodles
  • ·
    water to boil noodles
  • SAUTE:

  • 1 Tbsp
  • 1/2 c
    onion (chopped)
  • 1/2 c
    celery (chopped)
  • ADD:

  • 3/4 c
    carrots (sliced)
  • 1 1/2 c
    chicken (cooked & diced)
  • 6 c
    chicken broth
  • 1 1/2 c
    vegetable broth
  • 1/4 c
  • 1/2 tsp
    basil (dried)
  • 1/2 tsp
    oregano (dried)
  • 1 tsp
    poultry seasoning
  • 1 tsp
  • ·
    pepper to taste

How to Make Chicken Noodle Soup


  1. Bring large pot of water to boil. Add egg noodles and boil until tender, 5 to 10 minutes. Drain and set aside.
  2. In a large pot, melt butter. Cook onions and celery in butter until tender. Don't overcook.
  3. Add carrots, chicken, chicken broth, vegetable broth, water, basil, oregano, poultry seasoning, salt, and pepper.
  4. Bring to a boil, then reduce heat and let simmer for 15 minutes before serving.

Printable Recipe Card

About Chicken Noodle Soup

Course/Dish: Chicken Soups

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