Name: Chicken and vegetable noodle soup
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 1 serving
Ingredients: 6 oz boneless skinless chicken breast, diced into 1/2 inch pieces; 1.5 oz egg noodles; 2 cups low-sodium chicken broth; 1 tsp olive oil; 1/3 cup yellow onion, diced; 3/4 medium carrot, sliced into rounds; 1 stalk celery, sliced; 2 cloves garlic, minced; 3/4 tsp salt; 1/2 tsp black pepper; 1 tsp dried thyme; 1 1/2 tbsp fresh parsley, chopped

Nutrition

Per serving

473 calories

Protein: 52g; 44% of calories
Carbs: 44g; 37% of calories
Fat: 10g; 19% of calories

Instructions

Prep 15 min · Cook 20 min

Heat the olive oil in a large pot over medium heat. Add the onion, carrot, and celery. Cook, stirring often, for 6 minutes until the vegetables begin to soften. Stir in the garlic and cook for 1 minute more.
Pour the chicken broth into the pot. Add the salt, black pepper, and dried thyme. Increase the heat to high and bring the liquid to a boil for 10 minutes.
Add the diced chicken and egg noodles to the boiling broth. Reduce the heat to medium-low and simmer for 10 minutes until the noodles are tender and the chicken is opaque in the center. Done when opaque in the center, 165°F.
Remove the pot from the heat. Stir in the fresh parsley and ladle into a large bowl.

Nutrition

Ingredients

Instructions

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