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    Spontaneous Dinner

    Flu Fighter Chicken Noodle Soup

    6 servings

    portions

    15 minutes

    temps actif

    40 minutes

    temps total
    Commencer à Cuisiner

    Ingrédients

    2 tablespoons olive oil

    1 large onion (chopped)

    2 stalks celery (chopped)

    2 medium carrots (chopped)

    2 cloves garlic (minced)

    ¼ teaspoon red pepper flakes

    2 teaspoons herbs de Provence

    1 tablespoon hot sauce (I used Sriracha)

    2 tablespoons soy sauce (low sodium)

    ½ teaspoon salt (or to taste)

    ½ teaspoon pepper (or to taste)

    3 cups cooked chicken (shredded or chopped)

    2 tablespoons fresh dill (chopped)

    ¼ cup fresh parsley (chopped)

    8 cups chicken broth (low sodium, 2 32 oz boxes)

    3 cups dry egg noodles

    2 green onions (chopped for garnish)

    Instructions

    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

    Taille de Portion

    -

    Calories

    335 kcal

    Lipides Totaux

    10.4 g

    Lipides Saturés

    2.1 g

    Lipides Insaturés

    -

    Acides Gras Trans

    -

    Cholestérol

    77 mg

    Sodium

    1352 mg

    Glucides Totaux

    27.5 g

    Fibres Diététiques

    2.4 g

    Sucres Totaux

    3.5 g

    Protéines

    31.5 g

    6 servings

    portions

    15 minutes

    temps actif

    40 minutes

    temps total
    Commencer à Cuisiner

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    Ingrédients

    2 tablespoons olive oil

    1 large onion (chopped)

    2 stalks celery (chopped)

    2 medium carrots (chopped)

    2 cloves garlic (minced)

    ¼ teaspoon red pepper flakes

    2 teaspoons herbs de Provence

    1 tablespoon hot sauce (I used Sriracha)

    2 tablespoons soy sauce (low sodium)

    ½ teaspoon salt (or to taste)

    ½ teaspoon pepper (or to taste)

    3 cups cooked chicken (shredded or chopped)

    2 tablespoons fresh dill (chopped)

    ¼ cup fresh parsley (chopped)

    8 cups chicken broth (low sodium, 2 32 oz boxes)

    3 cups dry egg noodles

    2 green onions (chopped for garnish)

    Instructions

    1

    In a large Dutch oven or soup pot heat the olive oil over medium high heat.

    2

    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.

    3

    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.

    4

    Garnish with more parsley and chopped green onions.