Far-Better-Than-Canned Chicken Noodle Soup
Prep Time
40 minutes
Number of Servings
2
Ingredients
  • [q:1 1/2] tsp canola or other vegetable oil
  • [q:1/2] medium celery rib, diced ([q:1/4] cup)
  • 1 very small or half a medium onion, diced ([q:1/4] cup)
  • 3 cups low-sodium chicken stock, bolstered with 2 chicken wings, if desired*
  • 1 medium carrot, sliced ([q:1/2] cup)
  • [q:1/4] tsp dried basil
  • [q:1/4] tsp dried oregano
  • 1 cup diced cooked chicken thigh or breast meat**
  • [q:3/4] cup cooked egg noodles
  • 1 Tbsp chopped flat-leaf parsley
  • Salt and freshly ground black pepper
Directions
  1. In a medium-size saucepan, heat oil over medium heat.
  2. Stir in celery and onion and sauté until tender, about 5 minutes.
  3. Add stock, chicken wings if using, carrots, basil, and oregano and bring liquid to a boil. Reduce heat, cover, and simmer for 20 minutes.
  4. Uncover, add cooked chicken meat and noodles*** and simmer until heated through, 5 to 7 minutes.
  5. 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, [nutrition:5] Vitamin B3 (niacin), Vitamin B6, Phosphorus, [nutrition:3] Vitamin A, Vitamin B2 (riboflavin), [nutrition:2] Vitamin B1 (thiamine), Vitamin B12, [nutrition:1] Vitamin E, Vitamin K, Folate, Iron, Magnesium, Potassium, Zinc