Chicken Soup
350kcal
Ingredients
Soup Base
- 2 tablespoons Olive oil
- 1 medium Onion (chopped)
- 2 cups Carrots (sliced)
- 2 stalks Celery (sliced)
- 3 cloves Garlic (minced)
- 1 teaspoon Dried thyme
- 1 teaspoon Dried parsley
- 1 leaf Bay leaf Remove before serving
Broth
- 6 cups Chicken broth homemade or low-sodium
Heartiness
- 2 cups Cooked chicken (shredded or diced)
- 1 cup Egg noodles
To Finish
- to taste Salt
- to taste Pepper
- 2 tablespoons Fresh parsley (chopped) for garnish
Method
Soup Preparation
- Heat the Olive oil in a large pot over medium heat.
- Add the chopped onion, sliced carrots, and celery to the pot. Sauté for 5–7 minutes until softened.
- Stir in the minced garlic and cook for an additional minute.
- Add the dried thyme, dried parsley, and bay leaf to the pot.
- Pour in the chicken broth and bring everything to a boil.
- Add the cooked, shredded chicken and stir it into the broth and veggies.
- Stir in the egg noodles and cook according to package instructions, about 8–10 minutes.
- Taste your creation and season with salt and pepper as needed, removing the bay leaf before serving.
- Ladle hot soup into bowls, finishing with chopped parsley for garnish.
Nutrition
Serving1bowlCalories350kcalCarbohydrates30gProtein25gFat15gSaturated Fat2gPolyunsaturated Fat3gMonounsaturated Fat8gCholesterol75mgSodium800mgPotassium650mgFiber2gSugar4gVitamin A3000IUVitamin C10mgCalcium40mgIron2mg