{
 "@context": "https://schema.org",
 "@type": "Recipe",
 "author": {
  "@type": "Organization",
  "name": "asharedpalate.com"
 },
 "name": "Chicken Noodle Soup",
 "description": "A clear, savory chicken soup with carrots, celery and whole-wheat noodles, for a cold-weather dinner or a sick day.",
 "recipeYield": "8 servings",
 "totalTime": "PT1H10M",
 "recipeCategory": "Dinner",
 "recipeIngredient": [
  "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)"
 ],
 "recipeInstructions": [
  {
   "@type": "HowToStep",
   "text": "Heat the oil in a large soup pot over medium heat. Cook the onion, celery and carrots for 6 minutes, until the onion is soft. Stir in the garlic for 1 minute."
  },
  {
   "@type": "HowToStep",
   "text": "Add the broth, water, bay leaves, thyme, salt and pepper. Lay the chicken breasts in the pot. Bring to a boil, then turn it down to a gentle simmer and cover."
  },
  {
   "@type": "HowToStep",
   "text": "Simmer 35 to 40 minutes, until the thickest part of the chicken reads 165 °F. At 5,300 ft simmering takes about a quarter longer than the 25 to 30 minutes it takes at sea level."
  },
  {
   "@type": "HowToStep",
   "text": "Lift the chicken to a board. Pull out the bay leaves. Once the chicken has cooled a bit, take the meat off the bones, shred it, and put the meat back in the pot. Throw away the bones."
  },
  {
   "@type": "HowToStep",
   "text": "Boil the whole-wheat noodles in a separate pot of salted water. Cook them for 1 to 2 minutes longer than the package says, since water boils cooler here, until tender with a little bite, and drain."
  },
  {
   "@type": "HowToStep",
   "text": "Stir the parsley into the soup. Put noodles in each bowl and ladle the hot soup over them."
  },
  {
   "@type": "HowToStep",
   "text": "Cool leftover soup in shallow containers, no more than 2 hours, then refrigerate or freeze. Keep the noodles in their own container. Reheat soup to a boil, then pour it over the noodles."
  }
 ],
 "nutrition": {
  "@type": "NutritionInformation",
  "servingSize": "1 of 8",
  "calories": "284 kcal",
  "proteinContent": "29.2 g",
  "carbohydrateContent": "29.5 g",
  "fatContent": "6.5 g",
  "saturatedFatContent": "1.3 g",
  "sugarContent": "3.5 g",
  "sodiumContent": "554 mg",
  "fiberContent": "4.1 g"
 },
 "image": "https://asharedpalate.com/assets/scenes/chicken-noodle-soup.jpg",
 "imageAlt": "Chicken noodle soup, clear broth with egg noodles, chicken, carrots and celery, in a bowl",
 "url": "https://asharedpalate.com/chicken-noodle-soup"
}