How To Make Chicken Noodle Soup with Fresh Tomatoes
With fresh tomatoes in chicken stock, this chicken noodle soup is given a balance of sour and savory flavors for a perfect comfort dish.
Serves:
Ingredients
- 2lbsripe tomatoes
- 1tspolive oil
- 12ozchicken breasts,skinless, boneless
- ¼tspwhite pepper
- 1tspthyme leaves
- 4clovegarlic
- 1¾cupschicken stock
- 1tspwhite wine vinegar
- 1cupmedium egg noodles
- 1cuppeas,frozen
- salt,to taste
Instructions
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Peel and seed the tomatoes, reserving the juice. Cut the tomatoes into small chunks.
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Heat the oil in a 6-quart pot over medium-high heat.
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Coat the chicken with pepper, thyme, and garlic.
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Add the chicken to the pot and sauté for about 5 minutes until lightly browned.
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Stir in the tomatoes, stock, and vinegar. Cover and bring to a boil. Reduce the heat and simmer for 10 minutes.
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Add the reserved tomato juice if the soup is too thick.
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Stir in the noodles and peas and cook for about 5 minutes until the noodles are al dente and the peas are tender.
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Taste and season with salt if needed.
Nutrition
- Calories: 306.04kcal
- Fat: 11.29g
- Saturated Fat: 2.96g
- Trans Fat: 0.10g
- Monounsaturated Fat: 4.88g
- Polyunsaturated Fat: 2.40g
- Carbohydrates: 25.68g
- Fiber: 5.01g
- Sugar: 9.89g
- Protein: 25.90g
- Cholesterol: 65.56mg
- Sodium: 1089.07mg
- Calcium: 54.83mg
- Potassium: 960.07mg
- Iron: 2.50mg
- Vitamin A: 132.58µg
- Vitamin C: 47.07mg
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