Chicken Noodle Soup

Chicken Noodle Soup

Ingredients

    • 1/2 pound 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.

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  • 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

Servings: 8
Calories: 105kcal

Ingredients

  • 1/2 pound 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

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 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.

Nutrition

Calories: 105kcal | Carbohydrates: 16g | Protein: 5g | Fat: 2g | Cholesterol: 14mg | Sodium: 40mg | Potassium: 436mg | Fiber: 2g | Sugar: 1g | Vitamin A: 51.5% | Vitamin C: 13.6% | Calcium: 4.1% | Iron: 16%
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