Chicken Noodle Soup Recipe
Last week I was feeling pretty yucky and was craving some good ole chicken noodle soup. After looking at about a gazillion different recipes I decided to make my own version. My household contains myself and my boyfriend, whom is one of the pickest eaters I've ever met and even he had about 3 bowls when it was completed. So I consider this soup to be a success. ;) Not to mention it helped make me feel better!
Ingredients
- 1 boneless breast of chicken
- 2 cups chopped celery
- 1 1/2 cups chopped carrots
- 3 teaspoons powdered ginger (you can use fresh if you have some handy)
- 9 cups water
- chicken bouillon (follow the directions usually a teaspoon per cup of water)
- 1 tbsp veg. oil
- 5 cloves chopped roasted garlic (more if you really like garlic)
- half of an onion chopped
- 2 cups egg noodles
Directions
- The first thing I did was boil the chicken. It takes about 20 minutes. While the chicken was boiling I roasted my garlic in the oven until it was done and chopped all my veggies. Once the chicken is done boiling, take it out of the pot, set aside and let it cool. Meanwhile, take your soup pot and add the 1 tablespoon of Veg oil and the garlic, onion, celery and carrots. Let sweat on medium heat for about 5 minutes...do not let them brown! Add water and bouillon and ginger to pot and bring to a simmer. Let simmer for a good hour. Shread the chicken and add to the pot and continue to simmer on low for another 30 mins. Cook the egg noodles as directed on the package; make sure to cook the noodles seperately. Add the noodles right before serving.
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 235g | |
| Recipe makes 12 servings | |
| Calories 48 | |
| Calories from Fat 14 | 29% |
| Total Fat 1.66g | 2% |
| Saturated Fat 0.22g | 1% |
| Trans Fat 0.03g | |
| Cholesterol 5mg | 2% |
| Sodium 95mg | 4% |
| Potassium 126mg | 4% |
| Total Carbs 6.84g | 2% |
| Dietary Fiber 1.0g | 3% |
| Sugars 1.15g | 1% |
| Protein 1.59g | 3% |
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