This chicken noodle soup is absolutely delicious and fairly quick to put together, especially when using a precooked rotisserie chicken from your local market. This recipe is one that can feed the whole family.
For babies 7+ months and toddlers, use your Sage Baby Puree & Blend immersion blender and give their
Chicken Noodle Soup
Ingredients
- 2 tbsp extra virgin olive oil
- 1 large yellow onion finely chopped
- 2-3 large carrots washed, peeled and chopped
- 3 large celery stalks rough tips and ends cut off
- 1 whole bay leaf fresh or dry
- 8 sprigs fresh thyme rinsed
- 3 leaves fresh mint rinsed
- 1/2 cup chopped fresh Italian flat leaf parsley rinsed
- 8 cups low sodium chicken stock I like Pacific brand
- 1/4-1/2 package egg noodles
- 1 medium vine tomato washed and chopped
- 2-3 cups chopped roast chicken To save time, buy a pre-cooked rotisserie chicken from your local market.
- 1/2 tsp pink Himalayan salt plus more, to taste
Instructions
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Pour the olive oil into a large pot over medium heat. Add the onions, carrot, and celery. Cook for about 7 minutes, stirring frequently.
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Add the bay leaf, thyme, mint, and parsley. Cook for another 2 minutes, stirring frequently.
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Add the chicken stock, tomato, noodles, and salt to the pot and bring to a boil.
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Let boil for 1 minute then reduce heat to low and let simmer for 20 minutes.
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Add the chicken and let simmer for another 10 minutes.
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Before serving, remove thyme sprigs and bay leaf.
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Serve and enjoy!
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Leftovers will stay fresh in your Tough Glass Bowls for up to 3 days in the fridge and 3 months in the freezer.
Recipe Notes
- For babies 7 months and up, toddlers, big kids and adults.
- Always make sure the consistency and temperature of your child’s food is one he or she can handle.
- Used in this recipe: Sage Baby Puree & Blend, Tough Glass Bowls
