Far-Better-Than-Canned Chicken Noodle Soup
Prep Time
40 minutes
Number of Servings
2
Recipe Source
Soup For Two: Small-Batch Recipes for One, Two, or a Few by Joanna Pruess ($24.95, Countryman Press, 2014)
Ingredients
- 1 1⁄2 tsp canola or other vegetable oil
- 1⁄2 medium celery rib, diced (1⁄4 cup)
- 1 very small or half a medium onion, diced (1⁄4 cup)
- 3 cups low-sodium chicken stock, bolstered with 2 chicken wings, if desired*
- 1 medium carrot, sliced (1⁄2 cup)
- 1⁄4 tsp dried basil
- 1⁄4 tsp dried oregano
- 1 cup diced cooked chicken thigh or breast meat**
- 3⁄4 cup cooked egg noodles
- 1 Tbsp chopped flat-leaf parsley
- Salt and freshly ground black pepper
Directions
- In a medium-size saucepan, heat oil over medium heat.
- Stir in celery and onion and sauté until tender, about 5 minutes.
- Add stock, chicken wings if using, carrots, basil, and oregano and bring liquid to a boil. Reduce heat, cover, and simmer for 20 minutes.
- Uncover, add cooked chicken meat and noodles*** and simmer until heated through, 5 to 7 minutes.
- Stir in parsley, season with salt and pepper to taste, ladle into bowls, and serve.
Nutrition Info
Made with chicken breast: 303 Calories, 35 g Protein, 94 mg Cholesterol, 20 g Carbohydrates, 3 g Total sugars (0 g Added sugars), 2 g Fiber, 9 g Total fat (2 g sat), 776 mg Sodium, ★★★★★ Vitamin B3 (niacin), Vitamin B6, Phosphorus, ★★★ Vitamin A, Vitamin B2 (riboflavin), ★★ Vitamin B1 (thiamine), Vitamin B12, ★ Vitamin E, Vitamin K, Folate, Iron, Magnesium, Potassium, Zinc
