Description
A vibrant and comforting Mediterranean-inspired soup that elevates the classic comfort dish. Featuring a savory tomato-basil base, aromatic Italian herbs, tender chicken, and hearty egg noodles, this recipe provides a warm, sunshine-filled meal perfect for busy weeknights. It is a robust, kid-friendly dish that offers restaurant-quality flavor with minimal effort, making it a perfect remedy for hectic days when you need a hug in a bowl.
Ingredients
1 tablespoon olive oil
1 medium onion, diced
3 cloves garlic, minced
1 pound boneless skinless chicken breast, cubed
1 can (14.5 oz) petite diced tomatoes
6 cups chicken broth (halal/no alcohol base)
1 teaspoon dried oregano
1 teaspoon dried basil
8 ounces wide egg noodles
1/2 cup fresh basil, chopped
Salt and black pepper to taste
Instructions
Heat olive oil in a large pot or Dutch oven over medium heat.
Add the onion and sauté until translucent, about 5 minutes.
Stir in the minced garlic and cook for another minute until fragrant.
Add the cubed chicken and cook until browned on all sides.
Pour in the diced tomatoes and chicken broth, then stir in the oregano and dried basil.
Bring the soup to a boil, then reduce heat to low and simmer for 15 minutes.
Add the egg noodles to the pot and cook for 8-10 minutes or until tender.
Remove from heat and stir in the fresh basil.
Season with salt and pepper to taste and serve immediately.
Notes
Feel free to add extra vegetables like spinach or zucchini during the last few minutes of cooking for a nutritional boost. Store leftovers in an airtight container in the refrigerator for up to 3 days; note that noodles will absorb broth over time, so you may need to add a splash of water when reheating.
Nutrition
- Serving Size: 1.5 cups
- Calories: 285
- Sugar: 4g
- Sodium: 850mg
- Fat: 6g
- Saturated Fat: 1.5g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 65mg