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Eat'n Park Chicken Noodle Soup

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Ingredients

  • 1 tablespoon vegetable oil
  • 1 cup chopped onion
  • 1 cup chopped celery
  • 1 cup chopped carrots
  • 2 cloves garlic, minced
  • 8 cups chicken broth
  • 2 cups cooked and shredded chicken
  • 2 cups uncooked egg noodles
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • Salt and pepper to taste

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Eat'n Park Chicken Noodle Soup

Created by: Howcan Team

Ingredients

  • 1 tablespoon vegetable oil
  • 1 cup chopped onion
  • 1 cup chopped celery
  • 1 cup chopped carrots
  • 2 cloves garlic, minced
  • 8 cups chicken broth
  • 2 cups cooked and shredded chicken
  • 2 cups uncooked egg noodles
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • Salt and pepper to taste

Instructions

  • In a large pot, heat 1 tablespoon of vegetable oil over medium heat.
  • Add 1 cup of chopped onion, 1 cup of chopped celery, and 1 cup of chopped carrots. Cook for 5 minutes, or until the vegetables are slightly softened.
  • Add 2 cloves of minced garlic and cook for an additional 1 minute.
  • Pour in 8 cups of chicken broth and bring to a boil.
  • Once boiling, add 2 cups of cooked and shredded chicken, 2 cups of uncooked egg noodles, 1 teaspoon of dried thyme, and 1 teaspoon of dried oregano.
  • Reduce heat to a simmer and cook for 15-20 minutes, or until the noodles are tender.
  • Season with salt and pepper to taste.
  • Serve hot and enjoy!
SoupMain Course
American

Eat'n Park is a beloved restaurant chain in the Pittsburgh area, known for its iconic soup. The history of Eat'n Park soup dates back to the 1940s when the first restaurant opened in Homestead, Pennsylvania. The soup quickly became a staple on the menu, with its hearty and comforting flavors. The recipe has been perfected over the years by talented chefs, using fresh, locally sourced ingredients. The best version of this dish can still be found at Eat'n Park restaurants, where the soup is made from scratch daily. The key to getting it right lies in the rich broth, tender vegetables, and perfectly cooked noodles. It's a must-try for anyone visiting the Pittsburgh region.

45 min

|

6

|

220 calories

Instructions

  • In a large pot, heat 1 tablespoon of vegetable oil over medium heat.
  • Add 1 cup of chopped onion, 1 cup of chopped celery, and 1 cup of chopped carrots. Cook for 5 minutes, or until the vegetables are slightly softened.
  • Add 2 cloves of minced garlic and cook for an additional 1 minute.
  • Pour in 8 cups of chicken broth and bring to a boil.
  • Once boiling, add 2 cups of cooked and shredded chicken, 2 cups of uncooked egg noodles, 1 teaspoon of dried thyme, and 1 teaspoon of dried oregano.
  • Reduce heat to a simmer and cook for 15-20 minutes, or until the noodles are tender.
  • Season with salt and pepper to taste.
  • Serve hot and enjoy!
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