On a cold, dreary day, there's no dish more soothing than a steaming bowl of chicken soup. In this one-pot version, we've poached the chicken in the savoury broth to intensify the chicken flavour and added a touch of cream for a velvety, rich consistency.
- Prep time 20 minutes
- Total time 30 minutes
- Portion size 4 servings
- 2 teaspoons olive oil
- 1 onion diced
- 1 carrots halved lengthwise and thinly sliced crosswise
- 1 rib celery chopped
- 1 clove garlic minced
- 1 teaspoon chopped fresh thyme
- 1/4 teaspoon each salt and pepper
- 1 pkg (900 ml) sodium-reduced chicken broth
- 2 boneless skinless chicken breasts about 500 g total
- 2 cups broad egg noodles such as No Yolks
- 1/4 cup whipping cream 35%
- 3 tablespoons all-purpose flour
- 1 cup frozen peas
- 3 tablespoons chopped fresh parsley
MethodIn Dutch oven or large heavy-bottomed saucepan, heat oil over medium heat; cook onion, carrot, celery, garlic, thyme, salt and pepper, stirring occasionally, until softened, about 8 minutes.
Add broth and chicken; bring to boil. Reduce heat, cover and simmer for 2 minutes. Stir in noodles; cover and simmer until chicken is no longer pink inside and noodles are al dente, about 9 minutes.
Remove chicken breasts to cutting board. Using 2 forks, shred into bite-size pieces.
In small bowl, whisk together cream, flour and 1 cup water until smooth. Whisk into soup; bring to boil. Reduce heat and simmer until slightly thickened, about 2 minutes. Stir in chicken and peas; simmer for 1 minute. Stir in parsley.
Tip from The Test Kitchen: Read the package instructions when buying the egg noodles. You'll want noodles that take about 12 minutes to cook so that they're done at the same time as the chicken.
Nutritional facts per serving: about
- Fibre 4 g
- Sodium 841 mg
- Sugars 6 g
- Protein 39 g
- Calories 402.0
- Total fat 10 g
- Potassium 542 mg
- Cholesterol 92 mg
- Saturated fat 4 g
- Total carbohydrate 37 g
- Iron 19.0
- Folate 49.0
- Calcium 5.0
- Vitamin A 47.0
- Vitamin C 18.0