Chicken Noodle Soup

Chicken Noodle Soup

Ingredients

    • 1/2 lb chicken
    • 1 onion (for the broth)
    • 1.5 liters water
    • 3-4 medium potatoes
    • 2-3 medium carrots (I used baby carrots for this recipe)
    • 3 stalks celery
    • 1 cup pasta or noodles (I like to use egg noodles, it only takes couple minutes to cook them)
    • Salt and pepper, to taste
  •  
    • I also added dry parsley flakes in the end, you can substitute those with any of your favorite herbs.

 

Directions:

  • Cut your chicken in pieces, put in a large pot, pour in the water, and throw in the onion.
  • Bring to boil, take off the foam that has gathered on the top, reduce the heat and let it cook on low for about 40 minutes.

  •  In 40 minutes, take out the onion; you don’t need it anymore, as we used it just to flavor our bullion.
  • Peel and wash your vegetables, cut them in slices and add into the broth.  Add salt and pepper.  Close the lid and let them cook for about 15 minutes.

IMG_0336

  • In 15 minutes add the egg noodles, boil for one more minute and remove from the heat.  (If you’re using a different kind of pasta, you would have to add it earlier as it might take longer to cook).

  • Add the herbs and let it stand for 10 minutes before serving.  Almost forgot to mention, that I also add turmeric spice in the end to make the soup look bright and yellow.

Chicken Noodle Soup

Course: Soup
Cuisine: Russian
Keyword: carrot, celery, chicken, healthy, low calorie, low carb, noodles, onion, parsley, pasta, potato, russian food, soup
Servings: 8
Calories: 59kcal

Ingredients

  • ½ lb chicken cut in small pieces
  • 1 onion chopped
  • 1 ½ ltr water
  • 3-4 medium potatoes chopped
  • 2-3 medium carrots chopped
  • 3 stalks celery
  • 1 cup pasta or noodles
  • salt to taste
  • black pepper to taste
  • parsley flakes for garnish

Instructions

  • Cut your chicken in pieces, put in a large pot, pour in the water, and throw in the onion.
  • Bring to boil, take off the foam that has gathered on the top, reduce the heat and let it cook on low for about 40 minutes.
  • In 40 minutes, take out the onion; you don’t need it anymore, as we used it just to flavor our bullion.
  • Peel and wash your vegetables, cut them in slices and add into the broth. Add salt and pepper. Close the lid and let them cook for about 15 minutes.
  • In 15 minutes add the egg noodles, boil for one more minute and remove from the heat. (If you’re using a different kind of pasta, you would have to add it earlier as it might take longer to cook).
  • Add preferred herbs and parsley and let it stand for 10 minutes before serving. Almost forgot to mention, that I also add turmeric spice in the end to make the soup look bright and yellow.
    chicken noodle soup

Nutrition

Calories: 59kcal | Carbohydrates: 6g | Protein: 4g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 14mg | Sodium: 23mg | Potassium: 106mg | Fiber: 1g | Sugar: 1g | Vitamin A: 2573IU | Vitamin C: 2mg | Calcium: 11mg | Iron: 1mg
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