My 2-2-2 Chicken Noodle Soup with My 1 Ingredient Upgrade!💯 #chickennoodlesoup

chicken

🥗Healthier: turkey

💰Cheaper: chicken thighs

Turkey is leaner; chicken thighs are more affordable.

noodles

🥗Healthier: whole grain noodles

💰Cheaper: egg noodles

Whole grain noodles offer more fiber; egg noodles are often cheaper.

Start by preparing the vegetables: chop 2 cups of celery, 2 cups of onions, and 2 cups of carrots. Mince 8 garlic cloves.

Melt 4 tablespoons of butter in a large pot over medium heat.

Add the chopped celery, onions, and carrots to the pot. Sauté for about 5 minutes until softened.

Add the minced garlic and sauté for an additional minute.

Pour in 2 containers (48 oz each) of low sodium chicken broth.

Add 4 teaspoons of Italian seasoning and 1 teaspoon of black pepper to the broth.

Add 1 tablespoon of roasted chicken base better than bullion to the mixture.

Increase the heat to bring the mixture to a boil, stirring occasionally.

Once boiling, reduce the heat to medium and let it simmer for 10 minutes.

After 10 minutes, add 5 cups of egg noodles to the pot and stir.

Let the noodles cook for another 10 minutes, stirring occasionally until they puff up.

Add the shredded rotisserie chicken to the pot and mix it in, cooking for an additional 2 minutes until heated through.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens