Chicken Soup
250kcal
Ingredients
- 1 pound boneless, skinless chicken breasts
- 8 cups low-sodium chicken broth
- 1 tablespoon olive oil
- 1 medium yellow onion finely chopped
- 2 medium carrots peeled and sliced into 1/4-inch rounds
- 2 stalks celery finely chopped
- 3 cloves garlic minced
- 1 teaspoon dried thyme
- 1 bay leaf
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 2 cups wide egg noodles
- 2 tablespoons fresh parsley finely chopped
Method
- Heat 1 tablespoon of olive oil in a large stockpot or Dutch oven over medium heat. Add the chopped onion, carrots, and celery and cook for 5-7 minutes, stirring occasionally, until the vegetables have softened.
- Add the minced garlic, dried thyme, 1 teaspoon of salt, and 1/2 teaspoon of black pepper to the pot. Cook for 1 more minute, stirring constantly, until the garlic is fragrant.
- Pour in 8 cups of low-sodium chicken broth and add 1 bay leaf. Add the 1 pound of chicken breasts to the pot. Increase the heat to high and bring the soup to a boil.
- Once boiling, reduce the heat to low, cover the pot, and simmer for 15-20 minutes, or until the chicken is cooked through and easily shreds with a fork.
- Remove the cooked chicken breasts from the pot and place them on a cutting board. Use two forks to shred the chicken into bite-sized pieces, then return it to the pot.
- Add 2 cups of wide egg noodles to the simmering soup. Cook for 8-10 minutes, uncovered, stirring occasionally, until the noodles are tender.
- Turn off the heat, discard the bay leaf, and stir in 2 tablespoons of fresh chopped parsley. Taste and adjust seasoning with more salt and pepper if desired.
Nutrition
Calories250kcalCarbohydrates22gProtein25gFat7gSaturated Fat1.5gPolyunsaturated Fat1gMonounsaturated Fat4gCholesterol55mgSodium450mgPotassium600mgFiber3gSugar5gVitamin A150IUVitamin C10mgCalcium50mgIron1.8mg