Description
A warm and comforting chicken noodle soup, perfect for chilly days.
Ingredients
Scale
- 2 tablespoons olive oil
- 2 cloves garlic (peeled and minced)
- 1 cup onion (peeled and minced; about 1 small onion)
- 2 cups diced celery (from about 4–5 celery ribs)
- 2 cups diced carrot (from about 4–5 medium carrots)
- ½ teaspoon salt
- 2 quarts reduced-sodium chicken stock
- 1 pound diced chicken breast
- 1 pound egg noodles
- 2 tablespoons lemon juice
Instructions
- Place a large pot over medium heat and add the olive oil. Stir in the garlic, onion, carrots, and celery. Cook for 8 minutes.
- Add the broth and turn up the heat to high to bring to a boil.
- Reduce to medium high, or to a simmer, and add the chicken. Cook for 8-10 minutes or until the chicken is cooked through.
- Meanwhile, cook the noodles. Strain when almost cooked and add to the soup. Add the lemon juice.
- Season to taste with salt (if desired). Top with Parmesan or a little pesto.
Notes
- This soup can be made ahead of time and stored in the refrigerator for up to 3 days.
- For a richer flavor, consider adding herbs like thyme or parsley.
- Feel free to add more vegetables such as peas or corn for added nutrition.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soups
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 2g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 75mg