Chicken Noodle Soup
Chicken noodle soup is so comforting not only when you are down with the flu but anytime. It is healthy and nourishing full of chicken chunks, vegetables and thick noodles in a flavorful chicken broth.
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Servings: 16 servings
Calories: 399kcal
Ingredients
- 2 tablespoons vegetable oil
- 4 pounds bone-in chicken thighs
- 2 onions diced
- 3 stalks celery
- 3 carrots each about 8-inches long, scrubbed and diced
- 4 garlic cloves finely chopped
- 4 quarts low-sodium chicken broth
- 2 cups white wine
- 2 teaspoons sea salt
- 1/4 teaspoon freshly ground white pepper
- Bouquet Garni fresh herb string-tied bundle of rosemary, thyme, parsley
- 2 bay leaves
- 8 ounces dry pasta or egg noodles
Instructions
- In a large stock pot set over medium high, heat the oil and add the chicken thighs and sear both sides to a golden brown. Transfer the chicken to a plate and add the onions, celery and carrots to the pot. Cook for 3 minutes and then add the chopped garlic, cook an additional 30 seconds. Return the chicken thighs to the pot and add the chicken broth, white wine, salt/pepper, herb bundle and bay leaves. Bring to a boil, reduce the heat to low and simmer for 30 minutes.
- Transfer the chicken from the soup to a plate and when cool enough to handle, remove and discard the skin and bones, cut the chicken into bite-size pieces and return the the soup pot.
- In a large saucepan of salted water, cook the pasta to just tender, drain and add the pasta to the soup pot. Taste the soup and adjust seasoning if necessary. Remove and discard the bay leaves and herb bundle. Serve hot with crackers or crusty bread.
Nutrition
Serving: 1 | Calories: 399kcal | Carbohydrates: 20g | Protein: 34g | Fat: 19g | Saturated Fat: 5g | Polyunsaturated Fat: 14g | Cholesterol: 148mg | Sodium: 549mg | Fiber: 1g | Sugar: 2g