pat's Recipe

Hearty Chicken, Vegetable, and Noodle Soup

Category: SOUPS/STEWS

Light 'n Fluffy brand egg noodles are the test kitchen's favorite.

Serves 4
3 tablespoon unsalted butter
1 onion , chopped
1 celery rib , sliced thin
2 carrots , peeled and sliced into thin rounds
2 teaspoons minced fresh thyme
Salt and pepper
8 cups low-sodium chicken broth
4 ounces egg noodles (about 2 cups)
1 rotisserie chicken , skin discarded, meat shredded into bite-sized pieces (about 3 cups)
1 cup frozen peas


1. Melt butter in Dutch oven over medium-high heat. Cook onion, celery, carrots, thyme, and 1/2 teaspoon salt until lightly browned, about 5 minutes. Stir in broth and simmer, covered, until vegetables are softened, 10 to 15 minutes.

2. Add noodles to pot and simmer, uncovered, until tender, about 5 minutes. Off heat, stir in chicken and peas until heated through, about 2 minutes. Season with salt and pepper. Serve.