Fresh Herb and Veggie Chicken Noodle Soup
- Ready In:
- 45mins
- Ingredients:
- 16
- Serves:
-
4
ingredients
- 1403.30 g can chicken broth
- 2 (822.13 g) can chicken broth
- 2 cooked chicken breasts, diced
- 1 small onion, diced
- 1 stalk celery, diced
- 1 yellow bell pepper, diced
- 236.59 ml crinkle cut carrot
- 12 stalk asparagus, cut into 1-inch pieces
- 340.19 g frozen home-style noodles
- 118.29 ml half-and-half
- 44.37-59.16 ml fresh minced oregano
- 44.37-59.16 ml fresh minced sage
- 44.37-59.16 ml fresh minced cilantro
- 0.25 ml salt
- 0.25 ml white pepper
- 0.25 ml garlic powder
directions
- Pour chicken broth into a large soup pot over medium high heat.
- Add onion, bell pepper and celery, bring to a boil and cook until tender (about 10 minutes).
- Add diced chicken.
- Add asparagus and carrots.
- Add white pepper and garlic powder.
- Next add frozen noodles to soup and cook until tender (see package directions). When noodles are halfway done stir in half and half and your fresh minced herbs.
- Cook until noodles and vegetables are tender.
- Add more pepper, and or salt to taste.
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RECIPE SUBMITTED BY
Jamie Renee
La Porte, Texas