Classic Chicken Soup

Classic Chicken Soup

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From: EatingWell Soups Special Issue April 2016

Classic chicken noodle soup gets a healthy upgrade with low-sodium chicken broth, whole-wheat egg noodles and tons of vegetables. To get a homemade stock flavor using store-bought broth, we simmer bone-in chicken breasts in the broth before adding the rest of the soup ingredients.

Ingredients 8 servings

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Original recipe yields 8 servings
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  • 2 tablespoons extra-virgin olive oil
  • 1 cup chopped onion
  • 2 large cloves garlic, minced
  • 1 tablespoon chopped fresh thyme or 1 teaspoon dried
  • 1 bay leaf
  • 8 cups low-sodium chicken broth
  • 2 pounds bone-in chicken breasts, skin removed
  • 2 cups sliced celery
  • 2 cups sliced carrots
  • 2 cups frozen peas
  • 1 1/4 teaspoons salt
  • 1/2 teaspoon ground pepper
  • 3 cups cooked whole-wheat egg noodles
  • 1/4 cup chopped fresh parsley

Preparation

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  1. Heat oil in a large pot over medium heat. Add onion and garlic and cook, stirring occasionally, until softened, 2 to 3 minutes. Add thyme and bay leaf; cook, stirring, for 1 minute. Add broth and chicken. Cover, increase heat to high and bring to a simmer. Uncover and cook, turning the chicken occasionally, until an instant-read thermometer inserted into the thickest part without touching bone registers 165°F, 20 to 22 minutes. Skim any foam from the surface as the chicken cooks. Transfer the chicken to a clean cutting board. When cool enough to handle, remove the meat from the bones and shred.
  2. Meanwhile, add celery, carrots and peas to the pot; return to a simmer. Cook until the vegetables are tender, 4 to 10 minutes. Stir in the shredded chicken, salt, pepper and noodles and cook until heated through, about 3 minutes more. Remove from heat and stir in parsley.
  • Make Ahead Tip: Cover and refrigerate, without the noodles and parsley, for up to 3 days. To serve, stir in noodles and reheat, then stir in parsley.

Nutrition information

  • Serving size: 1 1/2 cups
  • Per serving: 291 calories; 8 g fat(2 g sat); 4 g fiber; 28 g carbohydrates; 26 g protein; 123 mcg folate; 63 mg cholesterol; 4 g sugars; 0 g added sugars; 6015 IU vitamin A; 13 mg vitamin C; 61 mg calcium; 3 mg iron; 365 mg sodium; 597 mg potassium
  • Nutrition Bonus: Vitamin A (120% daily value), Folate (23% dv), Vitamin C (21% dv), Potassium (17% dv), Iron (16% dv).
  • Carbohydrate Servings: 2
  • Exchanges: 1 starch, 1 vegetable, 2 1/2 lean meat, 1 fat

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