Chicken Noodle Soup
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 378
- Total Fat
- 8
- Saturated Fat
- 2
- Carbohydrates
- 44
- Dietary Fiber
- 3
- Sugar
- 8
- Protein
- 30
- Cholesterol
- 92
- Sodium
- 1275
- Total: 28 min
- Prep: 10 min
- Cook: 18 min
Ingredients
1/2 medium onion, thinly sliced
1 small carrot, thinly sliced
2 stalks celery, thinly sliced
2 sprigs fresh thyme
2 sprigs flat-leaf parsley
6 cups chicken broth, homemade or low-sodium canned
1/2 cup water
Kosher salt and freshly ground black pepper
1/3 pound egg noodles (preferably wide ones)
1 1/4 cups shredded cooked chicken (meat from about 1 breast)
1 tablespoon whole flat-leaf parsley leaves, and/or 1 tablespoon fresh dill fronds, for garnish
Directions
- Put the onion, carrots, celery, thyme, parsley, chicken broth, and water in a medium pot. Season with salt and pepper, to taste, and bring to a simmer over medium high heat. Simmer until the vegetables are almost tender, about 5 minutes.
- Add the noodles and cook until tender, 5 to 8 minutes (depending upon the size of the noodles). Add the chicken, warm through, and then adjust the seasoning, if necessary, with salt and pepper. Serve garnished with parsley and dill.
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