This recipe is NOT 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.
You will find two types of fresh parsley to choose from in most markets—Flat-leaf (or Italian parsley) and curly parsley. Curly parsley is by far the more common, and while both add a bright, fresh taste to recipes, the curly variety has much less flavor than Italian parsley. Look for dark green leaves that have tight curls with no wilting or yellowing.
All parsley remains fresher when kept moist. Rinse the parsley and trim the bottom of the stems. Place the bunch in a glass or small vase like you would a flower arrangement and then place them in the back of the fridge.
The flavor of dried parsley isn't worth the effort to take the bottle off of the shelf at the grocery.
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|
|2 Tbsp||fresh parsley (coarsely chopped)|
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. Add the parsley and then top with the soup. Serve.
Serving size = about 2 cups
Servings = 4
Amount Per Serving
|Calories 368||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 160%||Vitamin C 15%|
|Calcium 6%||Iron 18%|
|Vitamin K 50 mcg||Potassium 749 mg|
|Magnesium 64 mg|