Chicken Noodle Soup

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Prep Time: 15 minutes
Cook Time: 25 minutes
Servings: 2
Calories: 567kcal

Ingredients

Cucumber Water

  • 24 oz Water
  • ½ Cucumber sliced into rounds

Chicken Noodle Soup

  • 2 TBSP Extra-virgin olive oil
  • ½ cup Carrots peeled and diced small
  • ½ cup Celery diced
  • ½ cup Onion diced small
  • 4 cloves Garlic minced
  • 6 cups Chicken broth
  • 4 oz Chicken breast boneless skinless diced into bite-sized pieces
  • 2 sprigs Fresh thyme
  • Salt to taste
  • Black pepper to taste
  • 2 oz Egg noodles
  • 2 slices Your choice of bread
  • 2 TBSP Butter for spreading

Instructions

  • Place the cucumber rounds into the water and let infuse in the refrigerator for at least 15 minutes.
  • Heat a pot over medium heat. Once hot, add the oil followed by the carrots, celery, onion, and garlic. Sauté until the celery begins to soften.
  • Add the chicken broth, chicken, thyme, salt, and pepper, and bring to a simmer for about 25 minutes, covered with a vented lid.
  • Add the noodles to the pot and cook with the lid on until tender; refer to the directions on the package for cooking time.
  • Toast the bread, optionally. Spread with butter.
  • To Finish the Soup: Taste the soup and adjust the seasoning with salt and pepper. Remove the thyme sprigs.
  • To Serve: Ladle soup into a bowl. Serve with a side of bread and butter and a glass of cucumber water.

Nutrition

Calories: 567kcal | Carbohydrates: 48g | Protein: 25g | Fat: 31g | Saturated Fat: 10g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Trans Fat: 0.5g | Cholesterol: 104mg | Sodium: 2973mg | Potassium: 801mg | Fiber: 5g | Sugar: 10g | Vitamin A: 5914IU | Vitamin C: 11mg | Calcium: 141mg | Iron: 3mg

Chicken Noodle Soup

No ratings yet
Prep Time 15 minutes
Cook Time 25 minutes
Servings 2
Calories 567 kcal

Ingredients
 
 

Cucumber Water

  • 24 oz Water
  • ½ Cucumber sliced into rounds

Chicken Noodle Soup

  • 2 TBSP Extra-virgin olive oil
  • ½ cup Carrots peeled and diced small
  • ½ cup Celery diced
  • ½ cup Onion diced small
  • 4 cloves Garlic minced
  • 6 cups Chicken broth
  • 4 oz Chicken breast boneless skinless diced into bite-sized pieces
  • 2 sprigs Fresh thyme
  • Salt to taste
  • Black pepper to taste
  • 2 oz Egg noodles
  • 2 slices Your choice of bread
  • 2 TBSP Butter for spreading

Instructions
 

  • Place the cucumber rounds into the water and let infuse in the refrigerator for at least 15 minutes.
  • Heat a pot over medium heat. Once hot, add the oil followed by the carrots, celery, onion, and garlic. Sauté until the celery begins to soften.
  • Add the chicken broth, chicken, thyme, salt, and pepper, and bring to a simmer for about 25 minutes, covered with a vented lid.
  • Add the noodles to the pot and cook with the lid on until tender; refer to the directions on the package for cooking time.
  • Toast the bread, optionally. Spread with butter.
  • To Finish the Soup: Taste the soup and adjust the seasoning with salt and pepper. Remove the thyme sprigs.
  • To Serve: Ladle soup into a bowl. Serve with a side of bread and butter and a glass of cucumber water.

Nutrition

Calories: 567kcalCarbohydrates: 48gProtein: 25gFat: 31gSaturated Fat: 10gPolyunsaturated Fat: 3gMonounsaturated Fat: 14gTrans Fat: 0.5gCholesterol: 104mgSodium: 2973mgPotassium: 801mgFiber: 5gSugar: 10gVitamin A: 5914IUVitamin C: 11mgCalcium: 141mgIron: 3mg
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