Chicken noodle soup just got easier
To celebrate #NationalNoodleDay we are reposting this classic recipe for chicken noodle soup!
For many soups, I have gotten used to the basic routine of dicing things, sauteing them in olive oil, adding some seasoning and broth then simmering until you serve it with a garnish.
So here's a way to cut out a step. Simply add broth to sliced, diced, and minced veggies and simmer slowly while you go take a walk in the neighborhood. The noodles cook separately.
It is a big help to make this if you have some leftover chicken breast from another meal. Make all of this and freeze some if you are cooking for fewer people.
Servings: 6 servings
Ingredients
- 3 stalks celery, diced
- 3 carrots, diced
- 1 onion, diced
- 4 cloves garlic, minced
- 2 cups coarsely chopped or sliced mushrooms
- 1/2 cup minced parsley
- Leaves from four stems of marjoram and oregano if you have it in your garden — optional
- 8 cups low sodium chicken broth
- 8 ounces whole grain pasta, cooked separately
- 2 cups leftover diced or shredded chicken breast
- Salt and freshly ground pepper to taste
- I add a little Tabasco also
Directions
- Add broth to all the vegetables.
- Simmer while you take a walk or until the veggies are tender enough.
- Add the pre-cooked noodles (I have heard it is best not to boil the soup to cook the noodles) and the chicken.
- Heat through and serve.
Nutrition information (per serving)
- Calories: 280
- Total fat: 3.5 g
- Saturated fat: 1 g
- Cholesterol: 40 mg
- Sodium: 470 mg
- Total carbohydrate: 37 g
- Dietary fiber: 5 g
- Total sugars: 6 g
- Protein: 25 g
(Includes 1/2 tsp added salt)