gimmesomeoven4.9
Rosemary Chicken Noodle Soup
This Rosemary Chicken Noodle Soup recipe is kicked up a notch with the addition of lots of fresh aromatic rosemary, and it’s ready to go in about 30 minutes!
👥 8 Servings⏱️ Prep & Cook: 30 min⏳ Prep: 8 min🔥 Cook: 22 min👤 Ali📖 gimmesomeoven
🥘 Ingredients
Check off ingredients as you prepare them:
📝 Preparation Steps
1
Heat oil in a large stockpot over medium-high heat. Add onion and saute for ⏱️ 4 minutes, stirring occasionally. Add carrots and celery and saute for another ⏱️ 3-4 minutes, or until the carrots are softened a bit. Add garlic and saute for an additional ⏱️ 1-2 minutes, or until fragrant. Add chicken stock and stir until combined. Gently stir the rosemary into the soup, then continue cooking until the soup reaches a simmer. Reduce heat to medium, and simmer for an additional ⏱️ 5 minutes until the broth has your desired level of rosemary flavor. (You can add in more rosemary if needed.)
medium carrots (peeled and diced)2(64 ounces) good-quality chicken stock8 cups(optional: chopped fresh parsley for garnish)garlic (minced or pressed)3 cloves
2
Once the broth is ready, remove the rosemary, and stir in the egg noodles and chicken. Continue cooking for ⏱️ 8-10 minutes or until the egg noodles are al dente. (The longer they cook, the more broth they will soak up. Feel free to add more chicken stock if desired.) Season the soup with salt and pepper to taste.
(64 ounces) good-quality chicken stock8 cupssalt and pepper(optional: chopped fresh parsley for garnish)
3
Serve warm, garnished with extra black pepper and fresh parsley if desired.
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