Easy Chicken Noodle Soup

Can’t get any easier! This is a very simple noodle dish. You can use any kind of noodles you’d like, it could be vermicelli, bean thread noodles or glass noodles, or you can even use spaghetti noodles. I used store bough chicken broth and shredded rotisserie chicken, and I added some veggies. Some shiitake mushrooms would be nice added to this soup also. The dried tarragon gives it a sweet nice balance flavor, it compliments any chicken soup.

Let’s Get Cooking!

Ingredients

2 cups shredded rotisserie chicken

6 cups chicken broth

1 package noodles, about 10 oz. cooked according to packaged instructions

4 hard boiled eggs, halved

2 celery stalks, sliced

2 green onion stalks, sliced

1 carrot, sliced

1 yellow onion, sliced

3 garlic cloves, minced

2 tablespoons olive oil

1 tablespoon fresh ginger, finely minced

1/4 cup soy sauce

1/2 teaspoon red chili pepper flakes, divided

a handful cilantro, roughly chopped

salt to taste

I used Lo Mein Noodles

Instructions

1. Heat a soup pot with oil. Add the onion, cook for a minute or until tender or translucent. Add garlic and ginger, stir to combine and cook for another minute.

2. Add tarragon and 1/8 teaspoon or a pinch of red chili pepper flakes. Add the vegetables and soy sauce, stir to combine, cook until the veggies are tender.

3. Add the chicken, constantly stir until the chicken are well heated. Remove the chicken mixture from the pan, transfer them to a bowl and set aside.

4. Use the same pan, add the chicken broth, cover and boil for about 4 minutes. Remove from the heat and set aside.

5. Assemble the noodle soup. Prep your soup bowls, add the noodles, chicken mixture, green onions, cilantro, remaining red chili pepper flakes, boiled eggs, and chicken broth. Add salt to taste. Serve hot.

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