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Hot Dog & Noodle Soup

Ingredients

  • 1 package Fischer's Jumbo Franks, sliced
  • 1/2 tsp. salt
  • 1/2 tsp. pepper
  • 1 Tbsp. oil, just as canola
  • 1 large onion, chopped
  • 1 garlic clove, minced
  • 10 c. chicken broth
  • 4 celery ribs, chopped
  • 4 medium carrots, chopped
  • 2 bay leaves
  • 1/4 tsp. dried thyme
  • 3 c. uncooked egg noodles
  • 1 Tbsp. chopped fresh parsley
  • 1 Tbsp. lemon juice

Directions

  1. In a large 6-qt. stockpot, heat oil over medium-high heat. Add onion and cook until tender, 4-5 minutes. Add garlic, and cook 1 minute longer or until fragrant.
  2. Add chicken broth and bring to a boil. Add celery, carrots, bay leaves, and thyme to the pot. Reduce the heat to a simmer, uncovered, 25-30 minutes.
  3. Remove the pot from heat. Add the noodles. Let stand, covered, until the noodles are tender, 20-22 minutes.
  4. Stir in the parsley and lemon juice. Discard the bay leaves. Add additional salt and pepper if desired.
  5. Enjoy!
10
servings
00:15
prep time
01:00
total time
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