Chicken Noodle Soup for the Soul
Craving a simmering, warm bowl of hearty soup in the wintertime? Try this easy chicken noodle soup that comes together in less than 1 hour. If you're not a huge fan of black pepper, try substituting 1 teaspoon of dried thyme instead.FOOD FACT: No-yolk egg noodles really make this dish easy to store because they won’t become soggy. This is a high-sodium dish, but it also contains a significant amount of potassium, which can balance out the harmful effects of sodium from a blood pressure perspective.
Course Soup
Cuisine American
Servings 6
Calories 426 kcal
- 3 tablespoons vegetable oil, divided in half
- 1 cup chopped celery
- 1 cup chopped carrots
- 1 cup chopped onions
- 2 teaspoons dried parsley flakes
- 4 to 5 cubed cooked chicken breasts
- 2 teaspoons black pepper
- 64 ounces chicken broth
- 1 chicken bouillon cube
- 1 cup water
- 1 12-ounce package no-yolk egg noodles
Sauté the celery, carrots, onions, and parsley flakes in 1½ tablespoons of vegetable oil. Separately sauté the chicken breasts in the remaining 1½ tablespoons of vegetable oil. Add the chicken (plus the broth leftover in the pan) and vegetables to a large pot and then add the remaining ingredients. Bring to a medium boil and cook for 30 minutes. Stir in the egg noodles. Cook an additional 5 to 7 minutes or until the noodles are tender or of desired consistency.
Calories: 426kcalCarbohydrates: 46gProtein: 30gFat: 13gSaturated Fat: 2gSodium: 517mgPotassium: 483mgFiber: 3gCalcium: 51mgIron: 3mg