Classic Chicken Soup

© Dotdash Meredith. All rights reserved. Used with permission.

Classic chicken noodle soup gets a healthy upgrade with low-sodium chicken broth, whole-wheat egg noodles and tons of vegetables. To get a homemade stock flavor using store-bought broth, we simmer bone-in chicken breasts in the broth before adding the rest of the soup ingredients.

Prep/Cook Time: 1 Hour, Servings: 8

Ingredients

• 2 tablespoons extra-virgin olive oil
• 1 cup chopped onion
• 2 large cloves garlic, minced
• 1 tablespoon chopped fresh thyme or 1 teaspoon dried
• 1 bay leaf
• 8 cups low-sodium chicken broth
• 2 pounds bone-in chicken breasts, skin removed
• 2 cups sliced celery
• 2 cups sliced carrots
• 2 cups frozen peas
• 1¼ teaspoons salt
• ½ teaspoon ground pepper
• 3 cups cooked whole-wheat egg noodles
• ¼ cup chopped fresh parsley

Directions

1. Heat oil in a large pot over medium heat. Add onion and garlic and cook, stirring occasionally, until softened, 2 to 3 minutes. Add thyme and bay leaf; cook, stirring, for 1 minute. Add broth and chicken. Cover, increase heat to high and bring to a simmer. Uncover and cook, turning the chicken occasionally, until an instant-read thermometer inserted into the thickest part without touching bone registers 165°F, 20 to 22 minutes. Skim any foam from the surface as the chicken cooks. Transfer the chicken to a clean cutting board. When cool enough to handle, remove the meat from the bones and shred.
2. Meanwhile, add celery, carrots and peas to the pot; return to a simmer. Cook until the vegetables are tender, 4 to 10 minutes. Stir in the shredded chicken, salt, pepper and noodles and cook until heated through, about 3 minutes more. Remove from heat and stir in parsley.

Nutritional Information

Per Serving: 291 calories; 8 g fat (2 g sat, 4 g mono); 63 mg cholesterol; 28 g carbohydrate; 0 g added sugars; 5 g total sugars; 26 g protein; 4 g fiber; 553 mg sodium; 598 mg potassium