Chicken Noodle Soup
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Chicken Noodle Soup
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This homemade chicken noodle soup is the ultimate comfort food! It has a savory and hearty broth, tender chunks of chicken, and flavorful veggies. This quick and easy recipe takes less than 30 minutes from start to finish. It is great for the whole family!
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Ingredients
- 1 tbsp olive oil
- 1 onion diced
- 2 large carrots peeled and chopped
- 2 talks celery washed and chopped
- 2 garlic cloves minced
- 6 cups chicken broth
- 2 cups cooked chicken shredded or diced
- 1 bay leaf
- 1 tsp dried thyme
- 1 cup whole-grain noodles
- salt to taste
- pepper to taste
- chopped fresh parsley to garnish
Instructions
- In a large pot, heat the olive oil over medium heat. Add the diced onion, sliced carrots, and sliced celery. Sauté for about 5 minutes until the vegetables start to soften.
- Add the minced garlic to the pot. Sauté for 1 minute until fragrant.
- Pour in the chicken broth. Add the cooked chicken, bay leaf, and dried thyme. Bring the soup to a boil, then reduce the heat to low. Cover the pot and simmer for 15 to 20 minutes to allow the flavors to meld together.
- In the meantime, cook the egg noodles separately according to the package directions. Drain and set aside.
- Once the soup has simmered, remove the bay leaf. Season with salt and pepper to taste.
- Next, divide the noodles among the serving bowls. Ladle the hot chicken soup over the noodles.
- Finally, garnish with chopped fresh parsley. Serve!
Notes
- Nutrition Facts
- Nutrition Facts Chicken Noodle Soup Amount Per Serving Calories 168 Calories from Fat 54 % Daily Value* Fat 6g9%Saturated Fat 1g6%Polyunsaturated Fat 1gMonounsaturated Fat 3gCholesterol 40mg13%Sodium 934mg41%Potassium 281mg8%Carbohydrates 13g4%Fiber 2g8%Sugar 3g3%Protein 14g28% Vitamin A 3488IU70%Vitamin C 3mg4%Calcium 36mg4%Iron 1mg6% * Percent Daily Values are based on a 2000 calorie diet.
- Nutrition Facts Chicken Noodle Soup Amount Per Serving Calories 168 Calories from Fat 54 % Daily Value* Fat 6g9%Saturated Fat 1g6%Polyunsaturated Fat 1gMonounsaturated Fat 3gCholesterol 40mg13%Sodium 934mg41%Potassium 281mg8%Carbohydrates 13g4%Fiber 2g8%Sugar 3g3%Protein 14g28% Vitamin A 3488IU70%Vitamin C 3mg4%Calcium 36mg4%Iron 1mg6% * Percent Daily Values are based on a 2000 calorie diet.
- Calories 168
- Calories from Fat 54
- % Daily Value*
- Fat 6g
- 9%
- Saturated Fat 1g
- 6%
- Polyunsaturated Fat 1g
- Monounsaturated Fat 3g
- Cholesterol 40mg
- 13%
- Sodium 934mg
- 41%
- Potassium 281mg
- 8%
- Carbohydrates 13g
- 4%
- Fiber 2g
- 8%
- Sugar 3g
- 3%
- Protein 14g
- 28%
- Vitamin A 3488IU
- 70%
- Vitamin C 3mg
- 4%
- Calcium 36mg
- 4%
- Iron 1mg
- 6%
- This is a great way to use up leftover chicken!
- Allow the veggies to sauté until they begin to soften.
- Add salt and pepper to taste.
- Store leftovers in the fridge for up to 5 days.
- To reheat, add leftovers to a pot over low-medium heat. Stir frequently, until the soup is warmed.
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