Chicken Meatball Noodle Soup
This is a recipe for Chicken Meatball Noodle Soup.
- Prep time
- 10 min
- Cook time
- 40 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 8 ounces egg noodles
- 1 Knorr Chicken Cube
- 3 celery stalks (chopped)
- 1 medium carrot (chopped)
- 1 medium yellow onion (chopped)
- 3 cloves garlic (crushed)
- 2 bay leaves
- 5 cups water
- Salt and ground black pepper to taste
- 3 tablespoons olive oil
- 1 lb. ground chicken
- ½ cup bread crumbs
- ¼ cup chopped parsley
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 egg
- 1 teaspoon salt
- ½ teaspoon ground black pepper
Instructions
- 1
Combine the meatball ingredients in a bowl. Mix well. Set aside.
- 2
Heat olive oil in a cooking pot.
- 3
Once the oil becomes hot, saute carrot, celery, and onion for 5 minutes.
- 4
Add garlic. Continue to saute for 3 minutes or until the vegetables are soft.
- 5
Pour water. Let boil.
- 6
Add Knorr Chicken Cube. Stir.
- 7
Add bay leaves. Cover the cooking pot and continue to cook in medium heat for 5 minutes.
- 8
Scoop around 2 tablespoons of chicken mixture and then roll into a ball. Gently drop the chicken meatballs in boiling broth. Stir. Cover and cook in medium heat for 6 minutes.
- 9
Add egg noodles. Cover and cook between low to medium heat for 15 minutes.
- 10
Season with salt and ground black pepper.
- 11
Transfer to a serving bowl. Serve.
- 12
Share and enjoy