RecipeChicken Noodle Soup
- Calories: 120
- Protein: 9.5 g
- Total Fat: 3.5 g
- Saturated Fat: 0.5 g
- Unsaturated Fat: 3 g
- Cholesterol: 20 mg
- Total Carbohydrate: 13 g
- Dietary Fiber: 3 g
- Sodium: 335 mg
Contains Wheat/Gluten
Chicken noodle soup is the perfect “food cure” for a bad winter cold (I’ve got research to prove it!). My take on this comfort food classic uses whole-grain noodles, protein-packed chicken breast, and an extra dose of veggies to boost the nutrition in every bowl.
- Prep time
- Total Time
- • 1 large onion, diced
- • 2 tablespoons olive oil
- • 2 large carrots, peeled and diced
- • 3 parsnips, peeled and diced
- • 3 stalks celery, diced
- • 3 cloves garlic, minced
- • 1 sprig thyme (or ½ teaspoon dried thyme)
- • 1 bay leaf
- • Pinch crushed red pepper (optional)
- • 3 cups whole wheat egg noodles (such as Ronzoni Healthy Harvest)
- • Black ground pepper, to taste
- • 2 tablespoons parsley, chopped (optional)
- • 2 quarts chicken broth (preferably reduced sodium)
- • 2 cups cooked skinless chicken breast, diced
Heat the olive oil in a large pot over medium heat. Add the onion and cook until soft and translucent, about 5 minutes.
Add the carrots, parsnips, and celery and sauté for 8 to 10 minutes. Add the garlic, thyme, bay leaf, and crushed red pepper (if using) and sauté for 2 minutes, stirring constantly. Add the chicken broth and bring to a boil over high heat. Reduce the heat to medium-low, cover the pot, and simmer for 20 minutes, or until the vegetables are tender.
Uncover the pot and bring the broth to a rolling boil over medium-high heat. Add the chicken and noodles and cook until the noodles are al dente, about 6 minutes.
Remove and discard the bay leaf, and season with pepper to taste. Ladle into bowls and garnish with parsley (if using).
A serving is 1 cup
