Chicken Noodle Soup

Total Time:
28 min
Prep:
10 min
Cook:
18 min

Level:
Easy

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 wide egg noodle, about 6 ounces
  • 1 1/4 cups shredded cooked chicken (about one breast)
  • 1 tablespoon flat-leaf parsley leaves
  • 1 tablespoon dill fronds
Directions

1. Place 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 vegetables are almost tender, about 5 minutes.

2. Add noodles and cook until tender, 5 to 8 minutes. Add chicken and cook until warmed through. Season with salt and pepper, if desired. Serve garnished with parsley and dill.

Calories: 290

Total Fat: 5.5 grams

Saturated Fat: 1.5 grams

Total Carbohydrate: 35 grams

Protein: 27 grams

Sodium: 295 milligrams

Cholesterol: 69 milligrams

Fiber: 2 grams


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