Quick and Easy Chicken Noodle Soup

Ingredients

• Butter

  Unsalted

  1 tbsp or 14g

• Onions

  Raw

  1 small or 70g

• Celery

  Raw

  1 stalk, medium or 40g

• Chicken breast

  Broilers or fryers, meat only, raw

  8 oz or 227g

• Chicken broth

  Soup, canned, less/reduced sodium

  3 cup or 720g

• Egg noodles

  Dry, enriched

  1 cup or 38g

• Carrots

  Raw

  1 cup chopped or 128g

• Basil

  Spices, dried

  1 tsp, ground or 1g

• Oregano

  Spices, dried

  1 tsp, ground or 2g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

Directions

1. Melt the butter in a large pot over medium heat. Add the chopped onion and celery and cook, stirring, until softened, about 5 minutes.
2. Add the diced chicken and cook, stirring, until just opaque on the outside, 2 to 3 minutes. Pour in the chicken broth, then add the egg noodles, chopped carrots, basil, oregano, salt, and pepper. Stir to combine.
3. Bring to a boil, then reduce to a gentle simmer and cook until the noodles are tender and the chicken is cooked through to 165°F, about 12 to 15 minutes.
4. Taste and adjust salt and pepper before serving.