Classic Chicken Noodle Soup
17 |
50 |
338 |
Ingredients |
Minutes |
Calories |
|
Prep |
Cook |
Servings |
20 min |
30 min |
4
|
The most soothing, comforting, cozy soup! Quick and easy to make; you’ll be taking comfort in this nostalgic favorite in no time!
Ingredients
1 tbsp
|
Olive Oil, Extra Virgin
|
1 medium
|
Yellow onion
(diced)
|
3 medium
|
Carrots
(peeled and diced)
|
2 large stalk(s)
|
Celery
(diced)
|
3 clove(s)
|
Garlic
(minced)
|
1 tbsp
|
Ginger root
(freshly grated; ground works to)
|
1 tbsp
|
Lemongrass
(minced)
|
1 tbsp
|
Thyme, fresh
(chopped)
|
1 tbsp
|
Rosemary, fresh
(chopped)
|
5 cup
|
Chicken broth (stock), low sodium
|
2 leaf
|
Bay leaf
|
1 cup
|
Water
|
454 gm
|
Chicken thighs, boneless, skinless
|
1 cup
|
Rotini, dry
(or pasta of choice)
|
1 whole lemon(s)
|
Lemon juice
|
1 dash
|
Salt and pepper
(to taste)
|
2 tbsp
|
Chives
(chopped fresh; optional)
|
Instructions
- Heat olive oil in a large stockpot or Dutch oven over medium heat.
- Add onion, carrots, and celery. Cook, stirring occasionally, until tender, about 3-4 minutes.
- Stir in garlic, ginger, lemongrass, thyme, and rosemary until fragrant, about 1-2 minutes.
- Whisk in chicken stock, bay leaves, and water; bring to a boil.
- Add chicken; reduce heat and simmer. Cook, covered until the chicken is cooked through, about 10-12 minutes.
- Remove chicken and shred, using two forks; set aside.
- Stir in pasta and cook until tender, about 8-10 minutes.
- Stir in shredded chicken and lemon juice; season with salt and pepper, to taste.
- Serve immediately, garnished with chives, if desired.
Nutrition Facts
Per Portion
Calories
338
Calories from fat
79
Calories from saturated fat
16.8
Total Fat
8.8 g
Saturated Fat
1.9 g
Trans Fat
0.0 g
Polyunsaturated Fat
1.7 g
Monounsaturated Fat
4.2 g
Cholesterol
107 mg
Sodium
414 mg
Potassium
659 mg
Total Carbohydrate
37 g
Dietary Fiber
4.3 g
Sugars
6.4 g
Protein
29.2 g
Dietary servings
Per Portion
Grain |
1.0 |
Meat |
1.3 |
Vegetables |
1.8 |
Energy sources
Meal Type(s)