Recipe courtesy of Michele Urvater
Chicken Noodle Soup
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 229
- Total Fat
- 4
- Saturated Fat
- 1
- Carbohydrates
- 24
- Dietary Fiber
- 4
- Sugar
- 6
- Protein
- 24
- Cholesterol
- 82
- Sodium
- 1308
- Total: 40 min
- Prep: 15 min
- Cook: 25 min
Ingredients
6 medium carrots, thinly sliced
3 cups canned chicken broth
3 cups water
1 clove garlic, peeled
3/4 pound boneless, skinless chicken breasts cut into 1/2-inch chunks
2 cups fine egg noodles
Salt and pepper
Directions
- In a large saucepan combine the carrots, broth, water and garlic. Cover and bring liquid to a boil over high heat. Reduce heat to medium and simmer about 5 minutes or until carrots are tender.
- Add chicken and egg noodles to broth, cover and cook until the noodles are tender. Fish out garlic clove and divide soup into two batches; serve one plain to the kids. Heat the other half and whisk in 1/2 cup or so (more or less, according to taste) of the coconut peanut sauce. Season to taste and the whole family is happy.