Chicken Noodle Soup

1 hour
Serves 4
Available from December 6th - December 12th.
$20

Meal includes:

There are few things more comforting than a hot, nourishing bowl of chicken noodle soup, especially when the temperatures start to drop. Serve this Little Big Meal in your favorite mug or bowl, with fresh salad and soft rolls on the side.

  • GET ONE: 1½ lb Chicken Breast Cubes

  • GET ONE: Chicken Soup Veggie Kit

  • GET ONE: 6 ct Rosemary Sea Salt Rolls

  • CHOOSE ONE: 32 oz Pacific Broth

  • CHOOSE ONE: 16 oz Mrs. Miller’s Old Fashioned Egg Noodles

  • CHOOSE ONE: 7.6-10.8 oz Dole Salad Kit

Our Favorite Way To Serve It Up

This recipe is simple to follow and easy to love. Start with our pre-cubed, hand-trimmed chicken breasts, seasoned with salt and pepper and browned on all sides. Add sautéed veggies, fresh herbs, flavorful broth and old-fashioned egg noodles to the mix, and soon you’ll have a meal that’s hearty enough to satisfy the whole family. Scroll down for step-by-step instructions.

Ingredients

  • 2 tbsp. extra virgin olive, divided
  • 1 ½ lb. chicken breast cubes
  • Salt and freshly cracked pepper*
  • Chicken Soup Veggie Kit
  • 1 carton Pacific Chicken Broth
  • 2 c. water or additional chicken broth*
  • ½ package Mrs. Miller’s Egg Noodles

Directions

brown-chicken

1Brown chicken

Heat 1 tablespoon olive oil in Dutch oven or soup pot over medium-high heat. Season chicken liberally with salt and pepper. Add chicken to pot and brown on all sides, about 4-5 minutes. Once browned, transfer to a plate and set aside.

prep-veggie-kit

2Prep veggie kit

While chicken browns, remove carrots, celery and onions from veggie kit and chop into smaller, bite-sized pieces. Strip thyme leaves from stem. Set aside bay leaves and garlic.

cook-veggies

3Sauté veggies

Heat additional 1 tablespoon oil in the same pot over medium-high heat. Add onion, celery, and carrots to the pan and season with salt and pepper. Sauté the veggies until they begin to soften, about 8-10 minutes. Drop heat to medium if veggies begin to burn. Add thyme leaves, 2 bay leaves and 1 tablespoon garlic to pot and sauté 1 minute longer.

Sauté-Veggies

4Add broth and simmer

Return chicken to pot along with any accumulated juices. Add broth and water (can use more broth if have on hand) and use a wooden spoon to scrape brown bits from bottom of pot. Liquid should cover all ingredients. Add more water or stock to cover by ½ inch. Cover and gently simmer for 20 -30 minutes.

add-noodles

5Add noodles

Break noodles into small pieces and add to the pot. Stir making sure to submerge noodles completely in broth. Cover and cook 10 minutes.

serve

6Serve

To serve, fish out bay leaves and discard. Ladle into bowls and serve hot.

*Product not included in Little Big Meal