When I found this recipe from Jessica for Chicken Noodle Soup, I fell in love. The reason: it has grated vegetables and not just carrots, zucchini too!
When my sister-in-law, Brianna, asked me for the recipe, I directed her to my blog. But low and behold I have never blogged about it.
Ingredients (adapted from Jessica's recipe)
- 2 pounds Chicken, cut into large chunks
- Olive Oil
- 1 large onion, diced
- 3 cups shredded Carrots
- 3 cups shredded Zucchini
- 2 bags egg noodles (16 oz total)
- 8 cups Chicken Broth (add more water as needed)
- 2 tbsp. Marjoram, dried
- 2 tbsp. Parsley, dried
- 2 tsp. Salt
- 2 tsp. Pepper
Heat olive oil in a large pot. Cook chicken over medium heat for 8-10 minutes, until no longer pink. Set aside to add later on. Add a little more olive oil and sauté onions for a few minutes, then add carrots and zucchini and sauté until soft (about 6 minutes).
Add broth and bring to a boil over high heat. Add noodles. Once the noodles start boiling, lower the heat to a simmer (medium heat) for 15 minutes.
Add chicken and spices to the pot and simmer for 5 more minutes.
Ladle a large bowl and enjoy. If you'd like to make this a little "heartier," make a batch of homemade bread and serve with the soup.