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:

Quickview
367k Calories
15g Protein
9g Total Fat
50g Carbs
14% Health Score
Limit These
Calories
367k
18%

Fat
9g
15%

  Saturated Fat
2g
19%

Carbohydrates
50g
17%

  Sugar
13g
15%

Cholesterol
16mg
6%

Sodium
712mg
31%

Alcohol
2g
11%

Get Enough Of These
Protein
15g
31%

Vitamin A
10474IU
209%

Vitamin B3
6mg
31%

Fiber
6g
27%

Vitamin B2
0.38mg
22%

Vitamin B6
0.42mg
21%

Potassium
715mg
20%

Vitamin C
15mg
18%

Vitamin K
19µg
18%

Phosphorus
168mg
17%

Vitamin B1
0.23mg
16%

Folate
57µg
14%

Copper
0.27mg
14%

Manganese
0.26mg
13%

Selenium
8µg
12%

Magnesium
36mg
9%

Iron
1mg
8%

Calcium
75mg
8%

Zinc
1mg
7%

Vitamin E
0.97mg
6%

Vitamin B5
0.35mg
3%

Vitamin B12
0.07µg
1%

covered percent of daily need
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Related Videos:

Chicken Noodle Soup - How to Make Classic Chicken Noodle Soup

 

Cuban Chicken Noodle Soup - Sopa de Pollo - Cooked by Julie Episode 218

 

Beth's Chicken Noodle Soup Recipe | ENTERTAINING WITH BETH

 

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