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Chicken Noodle Soup
Recipe courtesy Alton Brown
- Total Time:
- 37 min
- Prep:
- 30 min |
- Inactive Prep:
- -- |
- Cook:
- 7 min
- Level:
- Easy
- Yield:
- 4 1/2 cups soup
Ingredients
- 4 cups chicken stock, home made 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.
Per serving: Calories: 167; Total Fat: 3.5 grams; Saturated Fat:1 gram; Protein: 9 grams; Total carbohydrates: 25 grams; Sugar: 6 grams; Fiber: 2 grams; Cholesterol: 19 milligrams; Sodium: 366 milligrams