Chicken Noodle Hold The Soup Recipe

Name: Chicken Noodle Hold The Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon extra virgin olive oil; 1 medium onion, thinly sliced; 2 -3 carrots, cut into matchsticks; 4 -5 celery ribs, from the heart cut into matchsticks; 2 small zucchini, cut into matchsticks; 1 (10 ounce) box frozen peas, defrosted; salt; ground black pepper; 1 rotisserie-cooked chicken, meat removed from bone and shredded; 1 lb wide egg noodles; 1 tablespoon butter; 1/2 cup flat leaf parsley, chopped

Servings: persons

1 tablespoon extra virgin olive oil
1 medium onion, thinly sliced
2 -3 carrots, cut into matchsticks
4 -5 celery ribs, from the heart cut into matchsticks
2 small zucchini, cut into matchsticks
1 (10 ounce) box frozen peas, defrosted
salt
ground black pepper
1 rotisserie-cooked chicken, meat removed from bone and shredded
1 lb wide egg noodles
1 tablespoon butter
1/2 cup flat leaf parsley, chopped

1
Bring a large pot of salted water over high heat for the egg noodles.
2
While the water is coming up to a boil, place a large skillet over medium-high heat with the olive oil.
3
Add the onion, carrot and celery to the pan, and cook until the veggies begin to get tender, 3-4 minutes.
4
Toss the zucchini and peas into the pan along with some salt and freshly ground black pepper, and cook another 2-3 minutes until all the veggies are tender.
5
While the veggies are cooking, drop the noodles into the boiling water and cook to al dente according to package directions.
6
Reserve a cup of the starchy cooking water, drain the noodles and return them to the pot they were cooked inches.
7
Add the butter and parsley to pot and give everything a good toss to melt the butter and coat the noodles.
8
Add the shredded chicken and a splash of the starchy pasta water to the pan with the veggies and cook until the chicken is heated through.
9
Turn the noodles out into a serving dish and top them with the chicken and veggie mixture and serve.

601

kcal

Calories

Fat

100

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 tablespoon extra virgin olive oil, 1 medium onion, thinly sliced, 2 -3 carrots, cut into matchsticks, 4 -5 celery ribs, from the heart cut into matchsticks, and more.

Yes, Chicken Noodle Hold The Soup falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chicken Noodle Hold The Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions