Chicken noodle soup recipe
Makes 6 servings
Prep: 10 minutes Cook: 35 minutes
Ingredients
- 1 tsp olive oil
- ½ cup minced onion
- ½ cup diced carrots
- ½ cup sliced celery
- 2 garlic cloves, crushed
- 2 Tbsp cornstarch
- ¼ tsp dried oregano
- 1 bay leaf
- 3 cups chicken broth, reduced sodium
- 1 cup chopped cooked chicken
- 6 oz medium egg noodles, uncooked
- Pepper to taste
Preparation
Heat oil in a large saucepan over medium heat. Add onion, carrots, celery, and garlic. Sauté until tender, about 5-6 minutes. Sprinkle cornstarch and oregano over vegetables and stir to combine. Cook for 1 minute. Stir in broth and bay leaf. Bring to a boil and reduce heat. Simmer, covered, for 20 minutes. Add chicken and noodles. Cook, covered, for another 10 minutes or until noodles are tender. Discard bay leaf. Add pepper to taste.
Nutrition Information
Serving size: 1 cup
Per serving:
Calories: 117; Total fat: 3 g; Saturated fat: 1 g; Sodium: 69 mg; Cholesterol: 28 g; Total carbs: 13 g; Fiber: 1 g; Sugars: 2 g; Protein: 9 g; Potassium 92 mg
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