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Easy Chicken Noodle Soup
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Ingredients
0 of 15 gathered
Step by step
Method
5 steps
- 1
Measure the dried herbs, mustard powder, salt, pepper, and turmeric into a small bowl. Dice the onion, carrots, and celery, and mince the garlic.
- 2
Melt the butter in a soup pot over medium heat. Add the onion, carrots, and celery and cook for 4 minutes, until the onion begins to turn translucent. Stir in the garlic for 1 minute.
- 3
Add the herb mixture, soy sauce, hot sauce, chicken, and broth. Bring it just to a boil, then lower the heat to a gentle simmer and cover partway.
- 4
Cook for 15–20 minutes, until the chicken reaches 165°F. Move it to a plate, rest it for 5 minutes, and shred it with two forks. Return the chicken to the pot and stir in the lemon juice.
- 5
Boil the egg noodles in a separate pot of salted water until tender, then drain. Put noodles in each bowl and ladle the hot soup over them.