Chicken Noodle Soup
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.
Ingredients
- 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
Instructions
- 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).
Nutrition Information per serving
Serving Size: 1 cupCalories: 120Carbohydrates: 13gProtein: 9.5gTotal Fat: 3.5g— Unsaturated Fat: 3g— Saturated Fat: 0.5gCholesterol: 20mgSodium: 335mgFiber: 3g
Nutrition information is calculated using a leading industry software. That being said, brands can vary, and there may be slight fluctuations in the numbers.