Classic chicken soup

Prep 15 min
Total 45 min
Plus Serves: 4

29

Ingredients

9 cups
Butcher's Chicken Broth, recipe link below
2
celery stalks, diced with leaves, about 1 cup
1
small leek, sliced (white and light-green parts only)
1
large carrot, diced, about 1 cup
1/4 tsp
1/4 tsp
4
skinless, boneless chicken thighs
2 cups
egg noodle pasta
1/4 cup
chopped parsley

Instructions

  • BOIL Butcher’s chicken broth in a large pot. Add celery, leek, carrot, savory and salt. Season with fresh pepper. Return to a boil, then reduce heat to medium. Gently boil until vegetables are tender, 10 min.
  • ADD chicken thighs and continue cooking until no pink remains, about 10 min. Transfer chicken to a plate. Cool slightly and shred using 2 forks.
  • ADD noodles and cook until just tender, 5 to 7 min. Stir in chicken and parsley.

Nutrition

Calories 326, Protein 32 g, Carbohydrates 27 g, Fat 9 g, Fibre 3 g, Sodium 913 mg. Excellent source of Vitamin A
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