Chicken and Whole Grain Noodle Soup recipe – healthy & easy
large onion, chopped
medium carrots, chopped
ribs celery, chopped
reduced-sodium chicken broth
bone-in, skinless split chicken breasts
chopped fresh parsley plus sprigs for garnish
medium egg less whole grain noodle-style pasta
freshly ground black pepper
- 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.
- 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.
- 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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