35
mins

Chicken Noodle Soup

Shredded Chicken in a vegetable broth.

Benefits

Great source of antioxidants, which have been proven to help the immune system and may even decrease the risk of chronic diseases.

Great source of vitamins A and C, which both play a vital role in eye, skin, and immune health.

Cals
567
cals
Protein
54
g
Carbs
63
g
Fats
11
g

Ingredients

Metric
Imperial
serving (s)
Conversion Chart
150
g
cooked chicken breast, shredded
70
g
wide egg noodles, dry
1
carrot, diced
1
celery, diced
1
small onion, diced
2
garlic clove, minced
1
tsp
olive oil
500
mL
chicken broth
3
g
fresh parsley, chopped
ingredients screenshot

Instructions

Step 1/4

Sauté Aromatics and Vegetables

  • 1 tsp Olive Oil
  • 1 Small Onion
  • 2 Garlic Clove
  • 1 Small Carrot
  • 1 Celery Stalk

In a pot, heat olive oil over medium heat. Add diced onion and minced garlic, sautéing until the onion is translucent, about 2-3 minutes. Add sliced carrot and celery, cooking for another 2-3 minutes until slightly softened.

Step 2/4

Add Broth and Noodles

  • 500mL Chicken Broth
  • 70g Thick Egg Noodles

Pour in the chicken broth and bring to a boil. Once boiling, add dry noodles and cook according to package instructions until noodles are al dente.

Step 3/4

Add Chicken and Season

  • 150g Shredded Chicken Breast

Stir in shredded cooked chicken breast. Season with salt and pepper to taste and simmer for an additional 5 minutes to allow the flavors to meld.

Step 4/4

Serve

  • 3g Fresh Parsley

Serve the soup hot, garnished with fresh chopped parsley.

intructions-screenshot

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