Chicken Noodle Soup
I love, love, love! Chicken noodle soup. This one is made from ingredients on hand and can be quick and easy.... or you can slow it down if you choose. Feeling down with a cold. Serve up this soup and you'll feel so much better.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 4
contains white meat
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains pasta
contains eggs
dairy free
- salt and pepper to taste
- 2 tablespoons oil coconut oil preferred
- 1/4 cup celery chopped celery hearts are best
- 1/4 cup onion peeled and chopped
- 1/8 cup carrot chopped; optional (not in this picture)
- 32 ounces chicken broth swansons organic
- 6 ounces skinless chicken breasts foster farms frozen shredded
- 3 ounces noodles vermicelli or fine egg noodles
- Carbohydrate 66.1496245848743 g
- Cholesterol 358.781423373556 mg
- Fat 100.739367736456 g
- Fiber 0.818781997850723 g
- Protein 89.3753678382952 g
- Saturated Fat 36.8023389598079 g
- Serving Size 1 1 Serving (826g)
- Sodium 746.511186739415 mg
- Sugar 65.3308425870236 g
- Trans Fat 6.44650760352055 g
- Calories 1532 calories
In large or medium size pot, add oil, celery and onion. Saute over medium heat until tender. Add chicken broth and heat to low simmer. Add frozen chicken breast. At this point you can decide what temp to cook at depending on when you want to serve. It is recommended to cook over low heat for a few hours, but can cook at medium simmer to speed up the cooking time. Once the broth is at full flavor from the chicken and vegetables turn up the heat to a slow boil. Add the vermicelli and cook for until desired consistency, al dente or more well done. See package directions.
