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Chicken Noodle Soup

Chicken Cheesesteaks with Peppers


Turano Italian Bread 2 tbsp. olive oil 2 large carrots, peeled and thinly sliced 2 stalks of celery, thinly sliced 1 medium yellow onion, diced 2 garlic cloves, minced 8 cups low-sodium chicken broth, plus more if desired 2 bay leaves 1 tsp. fresh thyme (or ½ tsp. dried thyme) ½ tsp. dried oregano 12 oz. wide egg noodles, or any type of noodles or pasta of your choice 2 cups shredded cooked chicken 3-4 tbsp. fresh flat-leaf parsley leaves, finely chopped 1 tsp. pepper Salt to taste


Add olive oil to a large dutch oven or pot, and heat over medium-high. Add the carrots, celery and onions, and sauté for about 7 minutes or until the vegetables begin to soften. Stir occasionally. Add the garlic and sauté for another 1-2 minutes. Add the chicken broth, bay leaves, thyme, oregano and pepper, and bring to a boil. Allow the mixture to boil gently for about 5 minutes or until the vegetables or fork-tender. Note: if you like your soup with more broth, add an additional amount; the noodles will continue to absorb the broth. Add the egg noodles and boil the mixture for about 10 minutes, or until the noodles are soft and cooked through. If you would like a higher liquid level at any point, you can add 1-2 cups of water. Adjust the salt level at the end. Add the chicken and parsley, and boil for another 1-2 minutes. Taste soup and add salt to taste. Make any necessary seasoning adjustments, take the bay leaves out, and serve immediately with toasted Turano Italian Bread bread. Soup will keep airtight in the fridge for 5-7 days, or up to 6 months in the freezer.

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