Chunky Chicken Noodle Soup

Name: Chunky Chicken Noodle Soup
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 12
Cuisine: Global
Ingredients: 0 teaspoons crushed bay leaf; 2 carrots, chopped; 2 stalks celery, chopped; 8 cubes chicken bouillon; 32 fluid ounces (32 fluid ounce) container chicken stock; 0 teaspoons dried basil; 946 milliliters egg noodles; 1 teaspoon ground black pepper; 59 milliliters onion, chopped; 0 teaspoons dried oregano; 237 milliliters frozen peas and carrots; 1 teaspoon salt; 3 skinless, boneless chicken breast halves, cut into 1-inch pieces; 3 liters water

Chunky Chicken Noodle Soup is a dairy free recipe with 12 servings. One serving contains 123 calories, 10g of protein, and 2g of fat. This recipe covers 10% of your daily requirements of vitamins and minerals. Head to the store and pick up peas and carrots, oregano, onion, and a few other things to make it today. It is perfect for Autumn. A few people really liked this soup. From preparation to the plate, this recipe takes about 45 minutes.

Instructions

Bring water, chicken stock, and chicken bouillon to a boil in a large stock pot.

Ingredients you will need

Chicken Bouillon

Stock

Water

Equipment you will use

Pot

Add chicken breast, egg noodles, peas and carrots, chopped carrots, celery, onion, salt, black pepper, basil, bay leaf, and oregano. Continue to boil, uncovered, for 20 minutes. Reduce heat to medium and simmer until chicken is no longer pink in the center and noodles are tender, 5 to 10 minutes more.

Ingredients you will need

Peas And Carrots