This recipe is safe for Coumadin (warfarin) users.
This recipe is safe for those who are lactose intolerant.
This is a low sodium recipe.
GERD / Acid Reflux
No specific GERD triggers.
This recipe is safe for those who are sensitive to gluten. Use gluten-free noodles.
"Next to hot chicken soup, a tattoo of an anchor on your chest, and penicillin, I consider a honeymoon one of the most overrated events in the world."
-Erma Bombeck, Housewife
(Almost) everybody loves Chicken Noodle Soup. There's just not a much better meal and if you are getting yours from a can, this is the easy compromise. It does take a little longer than opening a can, but the reward is so great! This recipe is all of about 10 minutes active cooking time and it's oh, so worth it with true chicken flavor.
Cooking the noodles separately is key. It allows you to keep the soup from becoming cloudy with the starch from the noodles and to precisely cook them 'til they are just done. Add them to the soup with the fresh parsley at the last minute for that fresh, fresh flavor.
There is certainly a long tradition of chicken soup being good for what ails you. Even so, there hasn't been much research for or against, but recently there may be some evidence to support this.
Right down at the molecular level chicken soup appears to help. In a study of the effect of chicken soup on white blood cells, Barbara Rennard and her colleagues showed a slowing of movement of white blood cells in test tubes. Because the white blood cells contribute to inflammation, the feeling is that the soup may help to reduce the symptoms associated with colds and flu. The more soup applied to the white blood cells, the greater the response.
In a study in Asia using Brand's Essence of Chicken and a prepared chicken meat extract, researchers were able to show that these extracts reduced hypertension and heart enlargement in experimental rats. Tests with a prepared pork extract did not show any improvement.
For me, I don't care much if there's evidence of this – I feel better when I have chicken soup.
Servings = 4 | Serving size =about 2 cups
Cooking Time = 30 Minutes
This recipe can be multiplied by 2, 3, 4.
This recipe makes great leftovers.
|2 tsp||olive oil|
|1 lb||boneless skinless chicken thighs (cut into 1 inch cubes)|
|1 medium||onion (diced)|
|3||ribs celery (sliced)|
|3 medium||carrots (peeled and sliced)|
|2 cups||low sodium chicken broth|
|fresh ground black pepper (to taste)|
|1/2 tsp||dried tarragon|
|6 ounces||egg or gluten-free noodles|
Place 1 teaspoon of olive oil in a large sauce pan over medium high heat.
When the oil is hot add the cubed chicken and cook, stirring frequently, until lightly browned. Remove to a plate.
Add 1 teaspoon olive oil and then the diced onion. Cook, stirring frequently, for about 4 – 5 minutes. Add the celery and cook for another 3 minutes.
Add the chicken, carrots, chicken stock, salt, pepper, tarragon and 4 cups of water.
Reduce the heat an let simmer for 45 minutes. Stir occasionally.
Place the remaining 3 quarts water in a large stock pot over high heat. When boiling add the noodles. Boil for about 10 minutes until just tender.
Drain the noodles and place in the bottom of serving bowls, then top with the soup. Serve.
Serving size = about 2 cups
Servings = 4
Amount Per Serving
|Calories 367||Calories from Fat 73|
|% Daily Value|
|Total Fat 8g||13%|
|Saturated Fat 2g||9%|
|Monounsaturated Fat 3g|
|Trans Fat 0g|
|Total Carbohydrates 42g||14%|
|Dietary Fiber 4g||15%|
|Vitamin A 157%||Vitamin C 11%|
|Calcium 6%||Iron 17%|
|Vitamin K 34 mcg||Potassium 738 mg|
|Magnesium 63 mg|