Smoky Chicken Soup With Egg Noodles

smoky-chicken-soup-egg-noodles
Photo by Christopher Baker
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  • Serves 6
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 330 calories
    • Fat 9 g (4 g saturated fat)
    • Cholesterol 100 mg
    • Sodium 720 mg
    • Protein 30 g
    • Carbohydrate 32 g
    • Sugar 9 g
    • Fiber 4 g
    • Iron 3 mg
    • Calcium 55 mg

Cook the noodles according
 to the package directions. Drain and reserve.

Meanwhile, cook the butter and smoked paprika in a large pot over medium. Add the onions, garlic, bell peppers, salt, and pepper and cook, stirring occasionally, until the vegetables are tender, 20 minutes. Add the tomatoes, broth, and chicken and simmer 5 minutes more.

Stir in the noodles to warm and serve, garnished with sour cream and dill.

Ingredients

  1. Check 5 ounces egg noodles
  2. Check 1 ounce (2 Tbsp.) unsalted butter
  3. Check 2 teaspoons smoked paprika
  4. Check 2 medium yellow onions, thinly sliced
  5. Check 2 garlic cloves, finely chopped
  6. Check 3 red bell peppers, thinly sliced
  7. Check 1 teaspoon kosher salt
  8. Check ¾ teaspoons black pepper
  9. Check 2 15-ounce cans diced tomatoes
  10. Check 6 cups low-sodium chicken broth
  11. Check 3 cups cooked chicken (from 1 rotisserie chicken)
  12. Check Sour cream and chopped dill, for serving

Directions

  1. Cook the noodles according
 to the package directions. Drain and reserve.
  2. Meanwhile, cook the butter and smoked paprika in a large pot over medium. Add the onions, garlic, bell peppers, salt, and pepper and cook, stirring occasionally, until the vegetables are tender, 20 minutes. Add the tomatoes, broth, and chicken and simmer 5 minutes more.
  3. Stir in the noodles to warm and serve, garnished with sour cream and dill.