Autumn Chicken Noodle Soup
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Autumn Chicken Noodle Soup
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An easy chicken noodle soup recipe with a fall twist!
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Ingredients
- 1 tablespoon olive oil
- 2 cups butternut squash peeled and diced
- 1 large carrot peeled and diced
- 2 talks celery diced
- 1 small onion diced
- 1 clove garlic about 1 teaspoon, minced
- 1 tablespoon rosemary or 1 teaspoon dried rosemary, minced fresh
- 1 tablespoon sage or 1 teaspoon dried sage, minced, fresh
- 2 teaspoons thyme or ½ teaspoon dried thyme, minced fresh
- 1 bay leaf
- 10 cups chicken broth plus extra broth or water to thin if necessary
- 3 cups chicken such as the meat from a rotisserie chicken, cooked, shredded
- 8 ounces wide egg noodles or other pasta of choice, uncooked
- 2 cups kale ribs and stems removed, chopped
- 1 tablespoon apple cider vinegar
- kosher salt to taste
- ground black pepper to taste
- pumpkin seeds optional garnish, toasted; additional chopped fresh herbs
Instructions
- Heat the oil in a large Dutch oven over medium-high heat until shimmering. Add the squash, carrot, celery, and onion; cook until starting to soften, about 5 minutes. Add the garlic and cook, stirring, until fragrant, about 1 more minute.
- Add the rosemary, sage, thyme, bay leaf, broth, and chicken. Bring to a boil (this might take 5-10 minutes), then reduce the heat and gently simmer the soup, uncovered, until the vegetables are tender, about 10-15 minutes.
- Stir in the noodles and kale and cook until just barely al dente, about 5 minutes for wide egg noodles. Remove from heat and stir in vinegar. Season with salt and pepper, to taste.
Equipments used:
Notes
- Don’t overcook the noodles or they will become mushy in your soup. Add them to the pot just before you’re ready to serve. They will continue to soften as they sit in the hot broth.
- This is a fairly thick pot of soup. If you prefer more broth in your bowl, just add extra broth (or water) at the end to thin the soup to the desired consistency.
- Taste and season as you go. The total amount of salt necessary will vary depending on the saltiness of your broth, and on personal preference. Add extra salt for more flavor, and feel free to increase the other herbs and seasonings as well. Start with low sodium chicken broth if you’re sensitive to sodium, since many store-bought options can be quite salty.
- A fresh herb garnish and the apple cider vinegar at the end gives each bowl a pop of color and a bright touch. Try fresh parsley or thyme, and add toasted pumpkin seeds for a salty, nutty crunch.
Nutrition Information
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Serving
1cup
Calories
149kcal
(7%)
Carbohydrates
16g
(5%)
Protein
13g
(26%)
Fat
3g
(5%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
1g
(5%)
Trans Fat
0.01g
(1%)
Cholesterol
42mg
(14%)
Sodium
663mg
(28%)
Potassium
291mg
(6%)
Fiber
2g
(8%)
Sugar
2g
(4%)
Vitamin A
3991IU
(80%)
Vitamin C
14mg
(16%)
Calcium
57mg
(6%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 14cups
Amount Per Serving
Calories 149 kcal
% Daily Value*
| Serving | 1cup | |
| Calories | 149kcal | 7% |
| Carbohydrates | 16g | 5% |
| Protein | 13g | 26% |
| Fat | 3g | 5% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 42mg | 14% |
| Sodium | 663mg | 28% |
| Potassium | 291mg | 6% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 3991IU | 80% |
| Vitamin C | 14mg | 16% |
| Calcium | 57mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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