Old-Fashioned Chicken Noodle Soup with Winter Vegetables
- Preparing Time: 30 minutes
- Total Time: 1 hour and 30 minutes
- Served Person: 8
- salt to taste
- black pepper freshly ground
- 1/2 cup chopped parsley
- 1 large onion diced
- 8 ounces egg noodles
- 6 chicken breasts with the bone about 3 pounds total
- 12 cups low-sodium chicken broth
- 3 carrots peeled and thinly sliced
- 3 parsnips peeled and thinly sliced
- 3 celery ribs finely chopped
- Carbohydrate 41.10442125 g
- Cholesterol 133.17 mg
- Fat 6.2317075 g
- Fiber 6.38121256655455 g
- Protein 50.52679125 g
- Saturated Fat 1.70356725 g
- Serving Size 1 1 Serving (661g)
- Sodium 972.02925 mg
- Sugar 34.7232086834455 g
- Trans Fat 1.0089395 g
- Calories 429 calories
1. Remove the skin from the chicken breasts and place them in a large soup pot. Add the chicken broth, bring it to a boil and reduce the heat so that the broth just simmers. Simmer until the chicken is thoroughly cooked, about 15 minutes. Remove the chicken and transfer to a plate to cool. 2. Skim the fat from the broth and bring it back to a boil. Add the onion, carrots, parsnips and celery. Simmer until the vegetables are soft, about 5 minutes. Add the noodles and cook for 5 more minutes. 3. Meanwhile, discard the bones from the chicken and chop the meat into small pieces. 4. Add the chicken and parsley to the soup pot and simmer for another minute or two. Season to taste with salt and pepper. Serve in warm soup bowls with a thick slice of bread.
