chicken noodle soup
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 204.0
- Total Fat: 4.3 g
- Cholesterol: 36.7 mg
- Sodium: 222.9 mg
- Total Carbs: 26.0 g
- Dietary Fiber: 4.4 g
- Protein: 15.9 g
View full nutritional breakdown of chicken noodle soup calories by ingredient
Introduction
Standard chicken noodle soup, using whole wheat pasta Standard chicken noodle soup, using whole wheat pastaNumber of Servings: 6
Ingredients
-
2 Perdue chicken breasts (9.6 ounces)
8 cups Imagine chicken broth
1 Tbsp canola oil
4 medium carrots, sliced
6 celery ribs, sliced
1 medium yellow onion, diced
5 garlic cloves, smashed and chopped
salt & pepper to taste
fresh herbs (parsley, oregano, sage) to taste
red pepper flakes
herbs de provance
Directions
Grilled chicken breasts until half cooked. Set aside.
Slice carrots and celery, dice onion. Heat canola oil in a medium stock pot or french oven. Add onions, celery, and carrots and pinch of salt to heated oil. Allow to cook until onions are slightly browned, approximately 4-5 minutes.
Add half the herbs, black pepper, red pepper and garlic. Cook and additional 2 minutes. Do not allow garlic to burn as this will impart a very bitter flavor.
Dice chicken breast and add to vegetables. Add chicken stock and and pasta, cover, and bring to a simmer. Allow pasta to cook through.
Add remainder of fresh herbs and serve.
Serving Size: makes 6 servings
Slice carrots and celery, dice onion. Heat canola oil in a medium stock pot or french oven. Add onions, celery, and carrots and pinch of salt to heated oil. Allow to cook until onions are slightly browned, approximately 4-5 minutes.
Add half the herbs, black pepper, red pepper and garlic. Cook and additional 2 minutes. Do not allow garlic to burn as this will impart a very bitter flavor.
Dice chicken breast and add to vegetables. Add chicken stock and and pasta, cover, and bring to a simmer. Allow pasta to cook through.
Add remainder of fresh herbs and serve.
Serving Size: makes 6 servings