Chicken Noodle Soup

Name: Chicken Noodle Soup
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 6
Ingredients: 1 tbsp olive oil; 1 large onion (diced); 4 clove garlic (minced); 2 large carrots (chopped); 1 rib celery (chopped); 6 bone-in skinless chicken thighs (or 8 legs); 2 quarts chicken stock (or broth); 1–2 chicken bouillon cubes (crushed, adjust to your tastes); 7 oz green beans (chopped in thirds); 3/4 cup corn kernels; 4 oz baby spinach leaves; 1/2 quart water (as needed); 6 oz vermicelli (or egg noodles or angel hair pasta); 1 pinch salt (to taste); 1 pinch cracked pepper (to taste); 1/4 cup fresh parsley (finely chopped)

By Karina Carrel · CafedelitesPublic

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Homemade Chicken Noodle Soup loaded with vegetables with a delicious broth made from scratch! One pot...one soup! Perfect for any day of the week with the broth AND the soup ready in under 45 minutes. You will love this!

Prep: 10 min
Cook: 45 min
Total: 55 min
Servings: 6

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Recipe source

This recipe was taken from Chicken Noodle Soup · by Karina Carrel. If you enjoy it, please consider supporting the creator at the source.

Ingredients

For 6 people

Cooking for

1 tbspolive oil
1large onion (diced)
4 clovegarlic (minced)
2large carrots (chopped)
1rib celery (chopped)
6bone-in skinless chicken thighs (or 8 legs)
2quarts chicken stock (or broth)
1–2chicken bouillon cubes (crushed, adjust to your tastes)
200 ggreen beans (chopped in thirds)
0.75 cupcorn kernels
115 gbaby spinach leaves
1/2quart water (as needed)
170 gvermicelli (or egg noodles or angel hair pasta)
1 pinchsalt (to taste)
1 pinchcracked pepper (to taste)
0.25 cupfresh parsley (finely chopped)

Steps

1
Heat oil in a large pot over medium heat. Cook onion for 2 minutes, then add garlic, celery and carrots; cook for 5 minutes.
2
Add the chicken thighs, broth (stock), crushed bouillon, green beans and corn kernels. Top up with water if needed to cover all of the ingredients.
3
Increase heat and bring to a boil for about 4 minutes. Reduce heat, partially cover the pot with a lid, and allow to simmer for 20 minutes or until the chicken is cooked through.
4
Transfer chicken to a plate and shred the meat; discard the bones.
5
Add the chicken back into the soup along with the noodles. Cover and cook for 6-8 minutes while stirring occasionally to separate noodles.
6
Stir in the spinach leaves and allow to wilt in the soup (about 3 minutes, pressing leaves into the liquid with the tip of a wooden spoon). Mix parsley through. Season with salt and pepper, to taste.
7
Serve warm.

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Per portion

Calories: ~85.2 kcal
Protein: ~2 g
Fat: ~2.6 g
Carbs: ~18.5 g
Fiber: ~3.4 g
Sodium: ~49.6 mg

3 ingredients still need USDA food links. rib celery (chopped), corn kernels are linked but not in weighable units yet. Any figures below include only weighable linked amounts. Shown for one portion of a 6-portion recipe.

Nutrition needs links

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Partial · 13/16 ingredients linked