Ingredients

The following ingredients have 6 Servings
  • 2 tablespoon olive oil
  • 1 large onion (chopped)
  • 2 stalks celery (chopped)
  • 2 medium carrots (chopped)
  • 2 cloves garlic (minced)
  • ¼ teaspoon red pepper flakes
  • 2 teaspoon herbs de Provence
  • 1 tablespoon hot sauce (I used Sriracha)
  • 2 tablespoon soy sauce (low sodium)
  • ½ teaspoon salt (or to taste)
  • ½ teaspoon pepper (or to taste)
  • 3 cups cooked chicken (shredded or chopped)
  • 2 tablespoon fresh dill (chopped)
  • ¼ cup fresh parsley (chopped)
  • 8 cups chicken broth (low sodium, 2 32 oz boxes)
  • 3 cups dry egg noodles
  • 2 green onions (chopped for garnish)

Instruction

  • In a large Dutch oven or soup pot heat the olive oil over medium high heat.
  • Add the onion, celery, carrots, garlic, red pepper flakes, herbs de Provence and stir. Cook for about 3 to 5 minutes until the onion softens a bit and becomes translucent.
  • Add the hot sauce, soy sauce, salt, pepper, cooked chicken, dill, parsley and stir. Add the chicken broth and stir. Add the noodles, and bring to a boil. Turn the heat down to a simmer and cook for about 15 minutes, stirring occasionally.
  • Garnish with more parsley and chopped green onions.