Chicken and Vegetable Noodle Soup
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.
Servings: 12
Ingredients:
| 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% |
-
6 cups (1.5 L) chicken stock
8 skinless chicken thighs (1-1/2 lb/750 g)
1 onion, chopped
2 stalks celery, chopped
2 carrots, chopped
1/2 tsp (2 mL) dried thyme
1/4 tsp (1 mL) each salt and pepper
1 cup (250 mL) frozen peas or cut green beans
1 cup (250 mL) frozen corn kernels
3 cups (750 mL) egg noodles
1 tbsp (15 mL) 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
Comment reported
Thank you for reporting this comment as inappropriate.
Back to Comments »