Chicken Noodle Soup
Ingredients
The soup base
-
3
tablespoons
olive oil
-
1
cup
onion, chopped
-
1
cup
leek, cleaned and sliced
-
2
ribs
celery, chopped
-
2
medium
carrots, diced
-
5
cloves
garlic, minced
-
2
pieces
bay leaves
-
2
teaspoons
ground coriander
-
2
teaspoons
dried thyme
-
8
cups
chicken broth, low sodium
-
2
teaspoons
salt
-
½
teaspoon
black pepper
-
2
pounds
bone-in chicken thighs
The finishing touches
-
4
ounces
egg noodles, uncooked
-
¼
cup
fresh parsley, chopped
-
2-3
tablespoons
lemon juice or apple cider vinegar
Instructions
- Sauté onions and leeks in olive oil over medium-high heat for 5 minutes.
- Add celery, carrots, and garlic, and sauté for another 3 minutes.
- Pour in chicken broth, bay leaves, coriander, and thyme. Season to taste and add chicken. Bring to a boil, then simmer for 30 minutes.
- Remove chicken, shred it into bite-sized pieces, and set aside.
- Add shredded chicken and egg noodles to the pot, cooking noodles for half the package time.
- Turn off the heat, add parsley, lemon juice, and adjust seasoning before serving.
Nutrition Facts (estimated)
Servings
6
Calories
263
Total fat
11.8g
Total carbohydrates
27.4g
Total protein
12.4g
Sodium
735.3mg
Cholesterol
21.7mg
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