Chicken Noodle Soup

Name: Chicken Noodle Soup
Cuisine: Asian
Ingredients: 1 tablespoon extra virgin olive oil; 1 small onion, finely diced; 1 carrot, finely diced; 5 stalks celery, finely diced; 2 teaspoons minced garlic; ½ teaspoon ground parsley; ½ teaspoon ground thyme; 1 bay leaf; ¼ teaspoon salt; ¼ teaspoon black pepper; 8 cups water; 1 chicken bouillon cube; 168g (2 packets) chicken noodle soup mix; 2 chicken breasts, shredded

6 steps

Updated at: Sun, 28 Apr 2024 00:22:11 GMT

Nutrition balance score

Good

Glycemic Index

Moderate

Glycemic Load

Moderate

Nutrition per serving

Calories261.2 kcal (13%)

Total Fat10.5 g (15%)

Carbs23.4 g (9%)

Sugars4.8 g (5%)

Protein19.4 g (39%)

Sodium1076.9 mg (54%)

Fiber2.1 g (8%)

% Daily Values based on a 2,000 calorie diet

Ingredients

6 servings

1 tablespoonextra virgin olive oil

5 stalkscelery

2 teaspoonsminced garlic

½ teaspoonground parsley

½ teaspoonground thyme

1bay leaf

¼ teaspoonsalt

¼ teaspoonblack pepper

8 cupswater

1chicken bouillon cube

168gchicken noodle soup mix

2chicken breasts

shredded

Instructions

Step 1

Preheat oven to 375°F. Line a baking sheet with parchment paper and lay the chicken breasts on it. Lightly season with salt and pepper.

Step 2

Bake chicken for 20-30 minutes or until no pink remains inside.

Step 3

Meanwhile, in a large sauce pan, heat oil to medium-high. Add onions, celery and carrots and cook until softened. Add garlic and dry spices; toss to coat.

Step 4

Once veggies are tender, add water, bouillon cube, bay leaf and soup mix to the pot. Mix well.

Step 5

Bring soup to a boil, then cover and reduce heat to simmer for 15-20 minutes.

Step 6

While soup is simmering, shred cooked chicken with two forks. When soup is nearly done (about 5 minutes left) and chicken and mix well.