Go Back Email Link

Rustic Chicken Egg Noodle Soup

Share on Facebook

Ingredients
  

  • 3-4 cups cooked chicken, chopped or shredded ( 1 whole rotisserie chicken)
  • 2 Tbsp canola oil
  • 2 onions, chopped
  • 2 garlic cloves, chopped
  • 3 carrots, thinly sliced
  • 4 small ribs of celery, finely chopped
  • 1 tsp sugar
  • 1/2 tsp truffle salt or sea salt
  • 1/2 tsp pepper
  • 4 cups chicken broth
  • 2 cups water
  • 2 large handfuls broad noodles
  • 1/4 cup fresh dill, chopped

Instructions
 

  • In a Dutch oven, heat oil over medium heat. Add onions, garlic, carrots and celery, sugar, salt and pepper. Cover pot and cook until vegetables are just soft, about 8 minutes.
  • Add broth and water and bring to a boil. Stir in chicken and noodles, cover and cook about 5 minutes until noodles are al dente. Add dill and season with more truffle salt if needed.