Classic Chicken Soup Recipe
Not only does chicken soup have healthy benefits like relieving symptoms of the common cold, it’s a delicious winter dinner, too. Check out the recipe below and add this to your weekly meal rotation this season.
PREP TIME 15 min
COOK TIME 45 min
TOTAL TIME 1 hour
2 tablespoons extra-virgin olive oil
1 cup chopped onion
2 large cloves garlic, minced
1 tablespoon chopped fresh thyme or 1 teaspoon dried
1 bay leaf
8 cups low-sodium chicken broth
2 pounds bone-in chicken breasts, skin removed
2 cups sliced celery
2 cups sliced carrots
2 cups frozen peas
1 1/4 teaspoons salt
1/2 teaspoon ground pepper
3 cups cooked whole-wheat egg noodles
1/4 cup chopped fresh parsley
Heat oil in a large pot over medium heat. Add onion and garlic and cook, stirring occasionally, until softened, 2 to 3 minutes. Add thyme and bay leaf; cook, stirring, for 1 minute. Add broth and chicken. Cover, increase heat to high and bring to a simmer. Uncover and cook, turning the chicken occasionally, until an instant-read thermometer inserted into the thickest part without touching bone registers 165°F, 20 to 22 minutes. Skim any foam from the surface as the chicken cooks. Transfer the chicken to a clean cutting board. When cool enough to handle, remove the meat from the bones and shred.
Meanwhile, add celery, carrots and peas to the pot; return to a simmer. Cook until the vegetables are tender, 4 to 10 minutes. Stir in the shredded chicken, salt, pepper and noodles and cook until heated through, about 3 minutes more. Remove from heat and stir in parsley. Remove the bay leaf before serving.
Makes: 8 servings
Serving size: 1 1/2 cups
Dietary fiber 4g
Saturated fat 2g
Mono Fat 4g
If you’re looking to eat better or learn more about healthy foods, use telehealth services to speak to a registered dietitian.