YOUR SOLIN GENERATED RECIPE
Light Chicken Noodle Soup with Fresh Herbs
A refreshing, light soup featuring tender chicken, vibrant vegetables, and whole grain noodles, elevated by the aromatic freshness of parsley and thyme. This comforting bowl is perfectly balanced for a warm meal any time of day.
INGREDIENTS
5 oz Chicken Breast
1/2 cup cooked Egg Noodles (whole wheat if available)
1 medium Carrot
1 stalk Celery
1/4 medium Onion
1 cup Low-Sodium Chicken Broth
2 tbsp Fresh Parsley and Thyme
Salt and Black Pepper, to taste
PREPARATION
Bring the chicken broth to a gentle simmer in a medium-large pot.
Add the roughly chopped chicken breast to the simmering broth and let it cook for 8-10 minutes until nearly cooked through.
While the chicken is simmering, dice the carrot, celery, and onion into bite-sized pieces.
Add the diced vegetables to the broth and chicken, and simmer for an additional 5 minutes until tender.
Shred the chicken into bite-sized pieces with two forks and return it to the pot.
Stir in the cooked egg noodles and chopped fresh herbs. Season with salt and black pepper to taste.
Allow the soup to heat through for another 2 minutes before serving.