Chicken Noodle Soup
Shredded Chicken in a vegetable broth
35
min
Meal 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.
Nutrition facts (per serving)
Calories
372
Protein
32
g
Fats
8
g
Carbs
43
g
Ingredients
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
Instructions
Step 1/4
Sauté Aromatics and Vegetables
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
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
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
Serve the soup hot, garnished with fresh parsley if desired.
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