Far-Better-Than-Canned Chicken Noodle Soup

Prep Time

40 minutes

Number of Servings

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