How To Make Chicken Noodle Soup
This chicken noodle soup is a one-pot dish that’s hearty, comforting and loaded with carrots, celery, spinach, beans, and various herbs and spices.
Serves:
Ingredients
- 1tbspolive oil
- 1large onion,diced
- 4cloves garlic,minced
- 2large carrots,chopped
- 1rib celery,chopped
- 6skinless chicken thighs,bone in, or 8 legs
- 8cupschicken stock,or chicken broth
- 2chicken bouillon cubes,crushed
- 7ozgreen beans,chopped in thirds
- ¾cupcorn kernels
- 4ozbaby spinach leaves
- 4cupswater,as needed
- 6ozvermicelli,or egg noodles, or angel hair pasta
- Salt and pepper,to taste
- ¼cupfresh parsley,finely chopped
Instructions
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Heat oil in a large pot over medium heat. Cook onion for 2 minutes, then add garlic, celery and carrots; cook for 5 minutes.
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Add the chicken thighs, broth (stock), crushed bouillon, green beans and corn kernels. Top up with water if needed to cover all of the ingredients.
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Increase heat and bring to a boil for about 4 minutes. Reduce heat, partially cover the pot with a lid, and allow to simmer for 20 minutes or until the chicken is cooked through.
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Transfer chicken to a plate and shred the meat; discard the bones.
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Add the chicken back into the soup along with the noodles. Cover and cook for 6 to 8 minutes while stirring occasionally to separate noodles.
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Stir in the spinach leaves and allow to wilt in the soup for about 3 minutes, pressing leaves into the liquid with the tip of a wooden spoon. Mix parsley through. Season with salt and pepper, to taste.
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Serve warm.
Nutrition
- Calories: 545.71kcal
- Fat: 15.15g
- Saturated Fat: 3.67g
- Trans Fat: 0.04g
- Monounsaturated Fat: 6.56g
- Polyunsaturated Fat: 3.14g
- Carbohydrates: 47.64g
- Fiber: 4.63g
- Sugar: 9.91g
- Protein: 52.73g
- Cholesterol: 191.23mg
- Sodium: 1942.86mg
- Calcium: 103.71mg
- Potassium: 1282.07mg
- Iron: 4.14mg
- Vitamin A: 332.11µg
- Vitamin C: 17.42mg
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