Chicken Noodle Soup
By Tyler Florence. On foodnetwork.com
- Preparing Time: 20 minutes
- Total Time: 40 minutes
- Served Person: 4
chicken
soup
carrots
celery
american
contains white meat
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains pasta
contains eggs
dairy free
- kosher salt and freshly ground black pepper
- 1 medium onion chopped
- bay leaf
- 4 sprigs fresh thyme
- 2 tablespoons extra-virgin olive oil
- 3 cloves garlic minced
- 2 medium carrots cut diagonally into 1/2-inch-thick slices
- 2 ribs celery halved lengthwise, and cut into 1/2-i
- 2 quarts chicken stock recipe follows
- 8 ounces dried wide egg noodles
- 1 1/2 cups cooked chicken shredded
- 1 handful fresh flat-leaf parsley finely chopped
- Carbohydrate 64.1618016571762 g
- Cholesterol 107.64 mg
- Fat 22.3241073956377 g
- Fiber 3.80252767503812 g
- Protein 35.3724466954268 g
- Saturated Fat 5.16604190338772 g
- Serving Size 1 1 Serving (679g)
- Sodium 820.150245614386 mg
- Sugar 60.359273982138 g
- Trans Fat 1.80290074333999 g
- Calories 605 calories
Place a soup pot over medium heat and coat with the oil. Add the onion, garlic, carrots, celery, thyme and bay leaf. Cook and stir for about 6 minutes, until the vegetables are softened but not browned. Pour in the chicken stock and bring the liquid to a boil. Add the noodles and simmer for 5 minutes until tender. Fold in the chicken, and continue to simmer for another couple of minutes to heat through; season with salt and pepper. Sprinkle with chopped parsley before serving.
