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.

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Equipment I Used

Chicken Noodle Soup

Chicken Noodle Soup

Course Soup
Cuisine Russian
Servings 8
Calories 59 kcal

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.
    Chicken Noodle Soup
  • 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.
    Chicken Noodle Soup
  • 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).
    Chicken Noodle Soup
  • 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

Nutrition Facts
Chicken Noodle Soup
Amount Per Serving
Calories 59 Calories from Fat 18
% Daily Value*
Fat 2g3%
Saturated Fat 1g6%
Cholesterol 14mg5%
Sodium 23mg1%
Potassium 106mg3%
Carbohydrates 6g2%
Fiber 1g4%
Sugar 1g1%
Protein 4g8%
Vitamin A 2573IU51%
Vitamin C 2mg2%
Calcium 11mg1%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword carrot, celery, chicken, healthy, low calorie, low carb, noodles, onion, parsley, pasta, potato, russian food, soup
Tried this recipe?Let us know in the comments how it was!
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