Flu Fighter Chicken Noodle Soup

• Meat

  • 3 cups Chicken, cooked

• Produce

  • 2 Carrots, medium
  • 2 Celery stalks
  • 2 tbsp Dill, Fresh
  • 2 Garlic cloves
  • 2 Green onions
  • 2 tsp Herbs de provence
  • 1 Onion, large
  • 1/4 cup Parsley, fresh

• Canned Goods

  • 8 cups Chicken broth, low-sodium

• Condiments

  • 1 tbsp Hot sauce
  • 2 tbsp Soy sauce, low sodium

• Pasta & Grains

  • 3 cups Egg noodles, dry

• Baking & Spices

  • 1/4 tsp Red pepper flakes
  • 1 Salt and pepper

• Oils & Vinegars

  • 2 tbsp Olive oil

Found on jocooks.com

Description

Directions

• In a large Dutch oven or soup pot heat the olive oil over medium high heat.
• Add the onion, celery, carrots, garlic, red pepper flakes, herbs de Provence and stir. Cook for about 3 to 5 minutes until the onion softens a bit and becomes translucent.
• Add the hot sauce, soy sauce, salt, pepper, cooked chicken, dill, parsley and stir. Add the chicken broth and stir. Add the noodles, and bring to a boil. Turn the heat down to a simmer and cook for about 15 minutes, stirring occasionally.
• Garnish with more parsley and chopped green onions.

Nutrition