Chicken Noodle Soup
Ingredients
The soup base
-
2
teaspoons
olive oil
-
1
medium
onion, diced
-
2
medium
carrots, sliced
-
2
medium
celery ribs, sliced
-
2
cloves
garlic, minced
-
1
tablespoon
freshly grated ginger
-
8
cups
fat free reduced sodium chicken broth
-
1
teaspoon
Better Than Bouillon Roasted Chicken Base
-
20
oz
uncooked boneless, skinless chicken breasts
-
½
teaspoon
dried rosemary
-
½
teaspoon
dried thyme
-
½
teaspoon
salt
-
¼
teaspoon
black pepper
The pasta
-
1
cup
uncooked whole wheat pearl couscous
The finishing touches
Instructions
- Heat olive oil in a dutch oven or soup pot over medium heat.
- Add diced onion, sliced carrots, and sliced celery; cook until onions are softened.
- Stir in minced garlic and grated ginger; cook until fragrant.
- Pour in chicken broth and stir in bouillon; add chicken breasts, rosemary, thyme, salt, and pepper.
- Bring to a boil, then reduce heat and simmer uncovered until chicken is cooked through.
- Remove chicken, add couscous to the pot, and simmer for an additional 10 minutes.
- Shred the chicken while the couscous cooks, then return it to the pot.
- Stir in lemon juice, adjust seasoning if necessary, and serve hot.
Nutrition Facts (estimated)
Servings
6
Calories
280
Total fat
5g
Total carbohydrates
29g
Total protein
29g
Sodium
20mg
Cholesterol
0mg
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