Chicken Noodle Soup
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 245 calorie
- Total Fat
- 4 grams
- Saturated Fat
- 1 grams
- Cholesterol
- 53 milligrams
- Sodium
- 161 milligrams
- Carbohydrates
- 34 grams
- Dietary Fiber
- 2 grams
- Protein
- 19.5 grams
- Total: 1 hr 35 min
- Prep: 35 min
- Cook: 1 hr
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 one breast)
1 tablespoon whole flat-leaf parsley leaves
1 tablespoon fresh dill fronds
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.