Chicken Noodle Soup
10 mins
1 h
Nutrition Facts
Calories: 238
Total Fat: 7 g
Saturated Fat: 1 g
Cholesterol: 40 mg
Sodium: 675 mg
Total Carbohydrate: 26 g
Dietary Fiber: 5 g
Protein: 19 g
Take Note
Contains Wheat/Gluten
INGREDIENTS
-
2
tablespoon
oil, olive
-
1
large
onion(s), diced
-
2
large
carrot(s), peeled and diced
-
3
parsnips, peeled and diced
-
3
stalk(s)
celery, diced
-
3
clove(s)
garlic, minced
-
1
sprig(s)
thyme, (may substitute ½ teaspoon dried thyme)
-
1
bay leaf
-
1
pinch
pepper, red, crushed, (optional)
-
3
cup(s)
egg noodles, whole wheat, (such as Ronzoni Healthy Harvest)
-
pepper, black ground, to taste
-
2
tablespoon
parsley, chopped (optional)
-
2
quart(s)
broth, chicken, less sodium
-
2
cup(s)
chicken, breast (cooked), skinless, diced
PREPARATION
Heat the olive oil in a large pot over medium heat. Add the onion and cook until soft and translucent, about 5 minutes.
Add the carrots, parsnips, and celery and sauté for 8 to 10 minutes. Add the garlic, thyme, bay leaf, and crushed red pepper (if using) and sauté for 2 minutes, stirring constantly. Add the chicken broth and bring to a boil over high heat. Reduce the heat to medium-low, cover the pot, and simmer for 20 minutes, or until the vegetables are tender. Uncover the pot and bring the broth to a rolling boil over medium-high heat. Add the chicken and noodles and cook until the noodles are al dente, about 6 minutes. Remove and discard the bay leaf, and season with pepper to taste. Ladle into bowls and garnish with parsley (if using).
Serving Size: 2 cups
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