Ingredients
5 cups low-fat chicken broth, or chicken stock
½ cup celery stalks, sliced
½ cup carrot, peeled and sliced
8 oz frozen peas, thawed and drained
3 garlic cloves, minced
1 tbsp onion powder
1 tsp dried marjoram
½ tsp dried thyme
6 oz chicken breasts, boneless and skinless, cut into bite-sized pieces
3 oz wide egg noodles, cooked and drained
2 tbsp olive oil
¼ cup white wine, or rice wine
salt and ground black pepper
Preparation
Start by heating up oil in a deep skillet. Saute chicken briefly.
Add the garlic, celery, and carrots. Saute briefly.
Deglaze with white or rice wine and reduce briefly.
Lightly season with salt and pepper. Adjust accordingly and set aside.
In a large soup pot over medium-high heat, stir together the chicken broth, onion powder, marjoram, and thyme.
Bring to a boil, then reduce heat to low. Let the soup simmer for 5 minutes.
Add the cooked chicken mixture and continue simmering for 5 minutes.
Add green peas and egg noodles. Stir to combine.
Simmer for about 5 minutes until chicken is fully cooked through.
Scoop the noodles and soup into a bowl. Top with chopped parsley if desired. Serve hot.
