Chicken and Vegetable Noodle Soup

Author: Canadian Living

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.

  • Portion size 12 servings

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 teaspoon dried thyme
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 cup frozen peas
  • 1 cup cut green beans
  • 1 cup frozen corn kernels
  • 3 cups egg noodles
  • 1 tablespoon chopped fresh parsley

Method

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.

Nutritional facts <b>Per serving:</b> about

  • Sodium 504 mg
  • Protein 14 g
  • Calories 143.0
  • Total fat 4 g
  • Cholesterol 47 mg
  • Saturated fat 1 g
  • Total carbohydrate 14 g

%RDI

  • Iron 9.0
  • Fibre 0.0
  • Folate 10.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 2.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 32.0
  • Vitamin C 7.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Chicken and Vegetable Noodle Soup