Chicken Noodle Soup

Name: Chicken Noodle Soup
Prep time: P0Y0M0DT0H30M0.000S
Cook time: P0Y0M0DT0H7M0.000S
Total time: P0Y0M0DT0H37M0.000S
Yield: 4 cups soup
Ingredients: 4 cups chicken stock, homemade or store-bought; 3/4 cup diced onion; 3/4 cup diced celery; 1 tablespoon minced garlic; 2 ounces dried egg noodles, cooked to al dente; 1/2 teaspoon finely chopped fresh tarragon leaves; 2 teaspoons finely chopped fresh parsley leaves; Lemon halves, for serving

Recipe courtesy of Alton Brown

Shows: Good Eats and Good Eats: Reloaded

Episodes: True Brew IV: Take Stock and Take Stock: The Reload

Chicken Noodle Soup

0 Reviews

Level: Easy
Yield: 4 cups soup
Nutritional Analysis

Per Serving

Calories

167 calorie

Total Fat

3.5 grams

Saturated Fat

1 grams

Cholesterol

19 milligrams

Sodium

366 milligrams

Carbohydrates

25 grams

Dietary Fiber

2 grams

Protein

9 grams

Sugar

6 grams

Total: 37 min
Prep: 30 min
Cook: 7 min

Level: Easy
Yield: 4 cups soup
Nutritional Analysis

Per Serving

Calories

167 calorie

Total Fat

3.5 grams

Saturated Fat

1 grams

Cholesterol

19 milligrams

Sodium

366 milligrams

Carbohydrates

25 grams

Dietary Fiber

2 grams

Protein

9 grams

Sugar

6 grams

Total: 37 min
Prep: 30 min
Cook: 7 min

Ingredients

4 cups chicken stock, homemade or store-bought

3/4 cup diced onion

3/4 cup diced celery

1 tablespoon minced garlic

2 ounces dried egg noodles, cooked to al dente

1/2 teaspoon finely chopped fresh tarragon leaves

2 teaspoons finely chopped fresh parsley leaves

Lemon halves, for serving

Directions

Bring stock to boil for 2 minutes in a large, non-reactive stockpot with lid on, over high heat. Add onion, celery, and garlic. Lower heat and simmer for 2 minutes. Add noodles and cook 5 more minutes. Remove from heat and add herbs and salt and pepper, to taste. Serve with lemon halves and add squeeze of lemon juice if desired.