This old fashioned chicken noodle soup will help bring comfort to your mind and body. We all know that properly prepared soups are beneficial:
They can be eaten for lunch or dinner
They're low in fat and cholesterol
They're warm and satisfying
They'll fill you up without a lot of calories
The benefits of soup are overwhelming. Go ahead and give this chicken noodle soup recipe a taste test and you'll be pleasantly surprised.
- Contributed by Catsrecipes Y-Group
- 6 boneless chicken breasts
- 12 cups low-sodium chicken broth
- 1 onion, diced
- 3 carrots, peeled and thinly sliced
- 3 celery sticks, finely chopped
- 3 parsnips, peeled and thinly sliced
- ½ cup chopped parsley
- 2 x 8 ounces egg noodles
- 2 chicken bouillon cubes
- salt to taste
- freshly ground pepper to taste
- Start by preparing your vegetables.
- Dice your onions, finely chop your celery and parsley and thinly slice your carrots and parsnips.
- Remove the skin from the chicken breast and place them in a dutch oven.
- Add chicken broth and bring to a boil.
- Skim away any foam that appears.
- Reduce heat to a simmer and cook chicken thoroughly.
- Once chicken is done remove from broth and allow to cool before cutting.
- Cut chicken into bite sized pieces.
- Skim the fat from the broth once the chicken is removed.
- Bring your broth back to a boil and add onions, carrots, celery, parsnips and bouillon cubes.
- Reduce heat and simmer until vegetables are tender.
- Once vegetables are tender, add egg noodles and cook until they are done.
- Finally, add your bite sized pieces of chicken and parsley and allow to simmer enough to heat the meat.
- Your finally step is to season your soup to taste with salt and pepper.
- Serve soup in warm soup bowls with cheese toast.