Chicken Noodle Soup
Chicken Noodle Soup might be just the soup you are searching for. For $2.07 per serving, this recipe covers 20% of your daily requirements of vitamins and minerals. This recipe makes 6 servings with 420 calories, 23g of protein, and 12g of fat each. It is brought to you by The Faux Martha. 26 people were glad they tried this recipe. It can be enjoyed any time, but it is especially good for Autumn. From preparation to the plate, this recipe takes roughly 45 minutes. If you have whole wheat fusilli, carrots, sweet onion, and a few other ingredients on hand, you can make it. Overall, this recipe earns a solid spoonacular score of 66%. Try Buttered Noodle Chicken Noodle Soup, Chicken Noodle Soup, and Chicken Noodle Soup for similar recipes.
Servings: 6
Ingredients:
2 bay leaves
6 carrots, sliced
2 celery ribs, sliced (optional)
2 quarts chicken stock
2 cloves garlic, minced
1/2 c. half and half
1 tbsp. olive oil
1/4 tsp. parsley
3/4 c. peas, frozen
1 1/2 c. shredded rotisserie chicken
sea salt and freshly ground black pepper, to taste
1 small sweet onion, chopped
1/4 tsp. thyme
1/2 c. white wine
8 oz. whole wheat fusilli
Equipment:
dutch oven
Cooking instruction summary:
In a 5-quart Dutch oven or large soup pot, heat oil over medium-high heat. Saute onion, garlic, carrots, and celery. Cook for about 6 minutes, until the vegetables are softened but not browned. Season with salt and pepper.Add thyme, parsley, bay leaves, chicken stock, half and half, and wine. Bring to a boil.Add noodles and cook for 8 minutes more. Fold in the chicken and peas, and continue to simmer for another couple of minutes until heated through. Season with salt and pepper to taste. Discard bay leaves and serve.
Step by step:
1. In a 5-quart Dutch oven or large soup pot, heat oil over medium-high heat.
2. Saute onion, garlic, carrots, and celery. Cook for about 6 minutes, until the vegetables are softened but not browned. Season with salt and pepper.
3. Add thyme, parsley, bay leaves, chicken stock, half and half, and wine. Bring to a boil.
4. Add noodles and cook for 8 minutes more. Fold in the chicken and peas, and continue to simmer for another couple of minutes until heated through. Season with salt and pepper to taste. Discard bay leaves and serve.
Nutrition Information:
covered percent of daily need
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