• Liz Talley - Urban Graze

Very Easy Chicken Noodle Soup


This is a super simple, and really satisfying soup.

6-8 oz. wide egg noodles (about 1/2 of a 12oz. pkg.)

1/4 c. chopped onion

3/4 c. chopped celery (+1/4 c. chopped leaves, if you have them)

1/2 c. chopped carrots

1 Tbsp. butter

1 Tbsp. olive oil

2 c. chopped, cooked skinless chicken

6 c. chicken broth

2 tsp. dried tarragon (optional)

Salt and pepper

Cook the noodles al dente, according to package instructions. Drain.

Meanwhile, in a soup pot, saute the onion, celery, carrots in butter and olive oil for about 2 minutes, or until carrots are firm-tender. Stir in the chicken, add the broth and cooked noodles; season with tarragon, (if using), salt, and pepper.

Recipe created or adapted by Liz Talley, Urban Graze

All rights reserved©

#soup

18 views

Recent Posts

See All

Toni's Watercress Soup

This is a recipe from a very creative cook and beloved 10 year member of our CSA. The soup is wonderfully delicious -either hot or cold! In a soup pot, saute for a couple of minutes, until soft and a

  • Facebook Social Icon
  • Twitter Social Icon
  • Instagram Social Icon

© 2016 Urban Graze. Design by Cedar Schimke

This site was designed with the
.com
website builder. Create your website today.
Start Now