Classic Chicken Soup Recipe
Not only does chicken soup have healthy benefits like relieving symptoms of the common cold, it’s a delicious winter dinner, too. Check out the recipe below and add this to your weekly meal rotation this season.
PREP TIME 15 min
COOK TIME 45 min
TOTAL TIME 1 hour
INGREDIENTS
2 tablespoons extra-virgin olive oil
1 cup chopped onion
2 large cloves garlic, minced
1 tablespoon chopped fresh thyme or 1 teaspoon dried
1 bay leaf
8 cups low-sodium chicken broth
2 pounds bone-in chicken breasts, skin removed
2 cups sliced celery
2 cups sliced carrots
2 cups frozen peas
1 1/4 teaspoons salt
1/2 teaspoon ground pepper
3 cups cooked whole-wheat egg noodles
1/4 cup chopped fresh parsley
INSTRUCTIONS
Step 1
Heat oil in a large pot over medium heat. Add onion and garlic and cook, stirring occasionally, until softened, 2 to 3 minutes. Add thyme and bay leaf; cook, stirring, for 1 minute. Add broth and chicken. Cover, increase heat to high and bring to a simmer. Uncover and cook, turning the chicken occasionally, until an instant-read thermometer inserted into the thickest part without touching bone registers 165°F, 20 to 22 minutes. Skim any foam from the surface as the chicken cooks. Transfer the chicken to a clean cutting board. When cool enough to handle, remove the meat from the bones and shred.
Step 2
Meanwhile, add celery, carrots and peas to the pot; return to a simmer. Cook until the vegetables are tender, 4 to 10 minutes. Stir in the shredded chicken, salt, pepper and noodles and cook until heated through, about 3 minutes more. Remove from heat and stir in parsley. Remove the bay leaf before serving.
NUTRITIONAL INFORMATION
Makes: 8 servings
Serving size: 1 1/2 cups
Calories 291
Carbohydrates 28g
Dietary fiber 4g
Fat 8g
Saturated fat 2g
Mono Fat 4g
Protein 26g
Cholesterol 63mg
Sodium 553mg
Sugars 5g
Potassium 598mg
If you’re looking to eat better or learn more about healthy foods, use telehealth services to speak to a registered dietitian.
