kathy's chicken noodle soup

Name: Kathy's Chicken Noodle Soup
Prep time: 5 min
Cook time: 30 min
Yield: 6
Cuisine: American
Ingredients: 1 pound(s) chicken, cut into bite size pieces; 1 1/2 cup(s) frozen veggie blend, onion,celery, bell pepper; 1 sprig(s) rosemary sprigs; 1 teaspoon(s) tarragon, dried leaves; 2 teaspoon(s) garlic powder; 1/2 cup(s) dry vermouth; 5 cup(s) chicken broth, low salt; 1 tablespoon(s) soy sauce; 1 slice(s) bacon, cut in half; - egg noodles, cooked drained

19 Pinches 1 Photo

Kathy Williams

Rock Hill, SC

Updated on Dec 23, 2014

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

Rate

prep time 5 Min

cook time 30 Min

method Stove Top

yield 6-8 serving(s)

Ingredients

1 pound chicken, cut into bite size pieces
1 1/2 cups frozen veggie blend, onion,celery, bell pepper
1 sprig rosemary sprigs
1 teaspoon tarragon, dried leaves
2 teaspoons garlic powder
1/2 cup dry vermouth
5 cups chicken broth, low salt
1 tablespoon soy sauce
1 slice bacon, cut in half
- egg noodles, cooked drained

How To Make kathy's chicken noodle soup

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.

Step 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.
Step 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.
Step 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.
Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

Discover More

Comment & Reviews

Just A Pinch Sweepstakes