Chicken Noodle Soup
Servings 2
Calories 474kcal
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 clove Garlic minced
- 6 cups Chicken broth
- 4 oz Chicken breast boneless skinless diced into bite-sized pieces
- 2 Fresh thyme Sprigs
- Salt to taste
- Black pepper to taste
- 2 oz Egg noodles
- 2 slices Baguette cut into 3-inch pieces
Instructions
- Prep ingredients per the instructions above.
- Preheat the oven to 350°F (176°C).
- Place the cucumber rounds into the water and let infuse in the refrigerator until service.
- 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.
- Place baguette slices in the oven for a few minutes, until hot.
- 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 a glass of cucumber water.
Nutrition
Calories: 474kcal | Carbohydrates: 50g | Protein: 25g | Fat: 19g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 0.02g | Cholesterol: 74mg | Sodium: 2949mg | Potassium: 804mg | Fiber: 4g | Sugar: 10g | Vitamin A: 5611IU | Vitamin C: 12mg | Calcium: 140mg | Iron: 3mg