How to Make Wolfgang Puck’s Chicken Noodle Soup?

Q: Can I use vegetable broth instead of chicken broth?
A: Yes, you can use vegetable broth for a vegetarian version, but it will slightly alter the taste.

Q: Is it necessary to use egg noodles?
A: Egg noodles are traditional, but you can substitute with any pasta of your choice. The cooking time may vary.

Q: Can I add other vegetables to the soup?
A: Absolutely! Feel free to add more vegetables like peas, green beans, or spinach for added nutrition and flavor.

Wolfgang Puck's Chicken Noodle Soup Recipe

Stampa ricetta Pin Recipe

Note

Ingredients:

• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 2 celery stalks, chopped
• 2 carrots, chopped
• 6 cups chicken broth
• 1 bay leaf
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried oregano
• 1/4 teaspoon black pepper
• 2 cups cooked shredded chicken
• 2 cups uncooked egg noodles
• 2 tablespoons chopped fresh parsley
• Salt to taste

Instructions:

1. In a large pot, heat olive oil over medium heat. Add chopped onions and sauté for about 5 minutes until soft and translucent.
2. Add minced garlic, chopped celery, and carrots to the pot and sauté for another 5 minutes until veggies start to soften.
3. Pour chicken broth into the pot and add bay leaf, dried thyme, dried oregano, and black pepper. Bring it to a boil.
4. Add shredded chicken and egg noodles to the pot and let it simmer for 10-15 minutes until noodles are cooked through.
5. Adjust salt and pepper to taste and remove bay leaf from the soup.
6. Serve hot and garnish with chopped parsley.

Nutrition:

• Calories: 265kcal
• Total Fat: 8g
• Saturated Fat: 2g
• Cholesterol: 68mg
• Sodium: 926mg
• Total Carbohydrates: 24g
• Dietary Fiber: 2g
• Sugar: 3g
• Protein: 24g