Easy. Homemade. Quick. Super DELICIOUS!



  1. Using a cast iron Dutch oven pan or stockpot, cook diced chicken with Rosemary olive oil until tender. Using slotted spoon, remove chicken from pan. Set aside. Do not drain pan.
  2. Add onion and garlic, cook on medium heat for 3-4 minutes, then add Herbs de Provence olive oil, celery and carrots. Stir and continue to cook for 8-9 minutes on medium heat stirring frequently.  
  3. Add chicken stock. Increase heat to medium-high until low boil. Reduce heat, cover and cook on low heat for 10-15 minutes, or until carrots are tender.
  4. Add chicken and stir. Cook 3-4 minutes.
  5. Add frozen Reames noodles or similar egg noodles, cook for a few minutes on medium high until soup reaches low boil, then cover and remove from heat. Let stand 20 minutes until noodles are tender.
  6. Add cornstarch mixture, stir well. Add parsley and Lemon Balsamic. Cook uncovered on low for about 5-10 minutes longer.
  7. Serve with bread, biscuit or crackers.


Shop Premium Olive Oil and Balsamic Vinegar!

Print Friendly, PDF & Email