Chicken Noodle Soup
- Level: Easy
- Yield: 4 cups soup
-
- Nutritional Analysis
- Per Serving
- Calories
- 167 calorie
- Total Fat
- 3.5 grams
- Saturated Fat
- 1 grams
- Cholesterol
- 19 milligrams
- Sodium
- 366 milligrams
- Carbohydrates
- 25 grams
- Dietary Fiber
- 2 grams
- Protein
- 9 grams
- Sugar
- 6 grams
- Total: 37 min
- Prep: 30 min
- Cook: 7 min
Ingredients
4 cups chicken stock, homemade or store-bought
3/4 cup diced onion
3/4 cup diced celery
1 tablespoon minced garlic
2 ounces dried egg noodles, cooked to al dente
1/2 teaspoon finely chopped fresh tarragon leaves
2 teaspoons finely chopped fresh parsley leaves
Lemon halves, for serving
Directions
- Bring stock to boil for 2 minutes in a large, non-reactive stockpot with lid on, over high heat. Add onion, celery, and garlic. Lower heat and simmer for 2 minutes. Add noodles and cook 5 more minutes. Remove from heat and add herbs and salt and pepper, to taste. Serve with lemon halves and add squeeze of lemon juice if desired.