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Chicken and Vegetable Noodle Soup

By Julie Rowe And The Canadian Living Test Kitchen

Tested till perfect

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Chicken and Vegetable Noodle Soup

This recipe makes 12 servings

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Nutritional Info
Per serving: about -
cal 143
pro 14 g
total fat 4 g
sat. fat 1 g
carb 14 g
fibre 2 g
chol 47 mg
sodium 504 mg
% RDI: -
calcium 2
iron 9
vit A 32
vit C 7
folate 10

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This thick, hearty, ultraquick soup makes enough for supper plus more to freeze for those busy days ahead. If desired, add more stock when serving.

Ingredients

  • 6 cups chicken stock
  • 8 skinless chicken thighs, (1-1/2 lb/750 g)
  • 1 onion, chopped
  • 2 celery stalks, chopped
  • 2 carrots, chopped
  • 1/2 tsp dried thyme
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 1 cup frozen peas or cut green beans
  • 1 cup frozen corn kernels
  • 3 cups egg noodles
  • 1 tbsp chopped fresh parsley

Preparation

In large saucepan, bring chicken stock and 3 cups (750 mL) water to boil. Add chicken, onion, celery, carrots, thyme, salt and pepper; reduce heat, cover and simmer until juices run clear when chicken is pierced, about 30 minutes. Skim off any foam. Let cool for 30 minutes. Refrigerate until cold.

Remove chicken and separate meat from bones; cube meat and return to broth. (Make-ahead: Refrigerate in airtight containers for up to 2 days or freeze for up to 1 month. Thaw in refrigerator, about 36 hours. Return soup to saucepan.)

Bring to simmer over medium-low heat. Add peas, corn and noodles; cover and cook until noodles are tender but firm, about 8 minutes. Sprinkle with parsley.

Source : Canadian Living Magazine: November 2003

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