Name: Chicken Noodle Soup
Total time: 1 h 10 min
Yield: 8 servings
Ingredients: 2 bone-in chicken breasts, skin pulled off (about 2½ lb with bone; about 700 g meat); 1 tbsp olive oil (14 g); 1 large onion, chopped (about 1½ cups, 200 g); 3 celery ribs, sliced (about 1½ cups, 150 g); 3 carrots, sliced (about 1½ cups, 190 g); 3 garlic cloves, minced (9 g); 8 cups low-sodium chicken broth (1,920 g); 4 cups water; 2 bay leaves; 1 tsp dried thyme; 1 tsp salt; ½ tsp black pepper; 8 oz whole-wheat noodles or spaghetti broken in thirds (227 g dry); 2 tbsp chopped fresh parsley (8 g)

Ingredients

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2 bone-in chicken breasts, skin pulled off (about 2½ lb with bone; about 700 g meat)
1 tbsp olive oil
1 large onion, chopped (about 1½ cups, 200 g)
3 celery ribs, sliced (about 1½ cups, 150 g)
3 carrots, sliced (about 1½ cups, 190 g)
3 garlic cloves, minced
8 cups low-sodium chicken broth
4 cups water
2 bay leaves
1 tsp dried thyme
1 tsp salt
½ tsp black pepper
8 oz whole-wheat noodles or spaghetti broken in thirds (227 g dry)
2 tbsp chopped fresh parsley

Method

Nutrition

Estimated

Per bowl (about 1½ cups soup with ⅔ cup noodles) · serving size 1 of 8

Calories284

Total fat	6.5 g
Saturated fat	1.3 g
Sodium	554 mg
Total carbohydrate	29.5 g
Dietary fiber	4.1 g
Total sugars	3.5 g
Protein	29.2 g

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