This chock-full soup is always comforting.
- Portion size 8 servings
- Credits : Canadian Living Magazine: March 2008
MethodIn Dutch oven, heat oil over medium-high heat; cook onion, carrots, celery, mushrooms, garlic, salt, pepper, thyme and bay leaf, stirring often, for 10 minutes or until softened.
Add broth; bring to boil. Add chicken and return to boil; reduce heat and simmer for 20 minutes or until no longer pink inside. Remove chicken; let cool enough to handle. Remove meat from skin and bones; dice and return to soup.
Add beans; cook for 7 minutes or until tender. Discard bay leaf. (Make-ahead: Let cool for 30 minutes; refrigerate in airtight container for up to 3 days or freeze for up to 4 months.)
Meanwhile, in saucepan of boiling water, cook noodles until tender but firm. Drain and add to soup along with parsley.
Nutritional facts Per each of 8 servings: about
- Sodium 352 mg
- Protein 13 g
- Calories 147.0
- Total fat 6 g
- Cholesterol 29 mg
- Saturated fat 1 g
- Total carbohydrate 8 g
- Iron 8.0
- Folate 8.0
- Calcium 3.0
- Vitamin A 27.0
- Vitamin C 5.0