Chicken and Whole Grain Noodle Soup recipe – healthy & easy

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Chicken and Whole Grain Noodle Soup recipe – healthy & easy

recipe image

Food, Cuisine, Tableware, Ingredient, Dishware, Produce, Dish, Recipe, Kitchen utensil, Bowl,

John Kernick

Yields:

1


serving

Total Time:

1

hour

25

mins

1
tbsp.

olive oil

1


large onion, chopped

2


medium carrots, chopped

2


parsnips, chopped

2


ribs celery, chopped

1/2
tsp.

dried thyme

5
c.

reduced-sodium chicken broth

1 1/2
lb.

bone-in, skinless split chicken breasts

1
tbsp.

chopped fresh parsley plus sprigs for garnish

5
oz.

medium egg less whole grain noodle-style pasta

1/4
tsp.

salt

1/4
tsp.

freshly ground black pepper

  1. Heat the oil in a Dutch oven over medium heat. Add the onion, carrots, parsnips, celery, and thyme and cook, stirring occasionally, for 9 to 10 minutes, or until the vegetables are softened. Increase the heat to medium-high and stir in the broth, chicken, and parsley. Bring to a boil and reduce the heat to medium-low. Cover and simmer for 30 minutes, or until the chicken is no longer pink inside. Remove the chicken and transfer to a cutting board. Let cool for 10 minutes.
  2. Meanwhile, add the pasta to the Dutch oven, cover, and return to a simmer. Cook for about 10 minutes, or until the pasta is tender.
  3. With two forks, remove the chicken from the bones and shred. Discard the bones. Stir the chicken, salt, and pepper into the soup and cook for about 1 minute, or until heated through.

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