Recipe: Chicken Noodle Soup
Comfort food at its finest, with fresh veggies and healthy protein to boot
10, 1 cup each ×
2 Tbsp. Cooking oil
1 lb. Raw boneless skinless chicken breast or thighs (trimmed)
1 Medium Onion, diced
2 Celery Stalks, diced
3 Carrots, diced
1 Cup Mushrooms, diced
4 Cloves Garlic, diced
2 Tbsp. Dried Parsley
1 Tbsp. Salt
1 Tsp. White Pepper
4 Cups Chicken Broth
2 Cups Water
1 Cup Corn Kernels, fresh or frozen
8 Oz. (one half pound) dried egg noodles
Directions:
Stovetop:
- Season the chicken on both sides with salt and pepper. Heat the oil in a stock pot over medium heat. Once hot, add the chicken and cook for about 4 minutes per side (chicken thighs will cook more quickly than chicken breasts), or until no longer pink. Remove the chicken from the pot and set aside.
- Add the onion, celery, carrots, and mushrooms to the pot and cook for 5–10 minutes or until beginning to soften. Add the garlic, dried parsley, salt, and pepper and continue to cook for thirty more seconds, or until the garlic becomes fragrant.
- Add the chicken broth and water to the pot. Dice the chicken, and add it to the pot as well. Cover and let simmer for at least 30 minutes. Then, add the corn and egg noodles, and continue to simmer for 5 minutes more, or until noodles are soft. Add more water or chicken broth as needed to achieve desired consistency.
Slow cooker:
- Add the chicken, carrots, celery, onion, garlic, parsley, mushrooms, salt, pepper, and water to the slow cooker, and cook on low for 8 hours. Open the lid and shred the chicken directly in the pot, add the corn and noodles, and let the crockpot continue to cook on low for another 30 minutes.
Learn to cook more healthy recipes from Renée Puyau, Pennington's Director of the Metabolic Kitchen, via her video demonstrations on YouTube.
