Chicken Noodle Soup
Shredded Chicken in a vegetable broth
35
min
Nutrition facts (per serving)
Calories
420
Protein
32
g
Fats
15
g
Carbs
33
g
Ingredients
Conversion Chart
100
g
cooked chicken breast, shredded
50
g
dry noodles (such as egg noodles or spaghetti)
30
g
carrot, sliced
30
g
celery, sliced
30
g
onion, diced
1
garlic clove, minced
15
mL
olive oil
480
mL
chicken broth
Instructions
Step 1/4
Sauté Aromatics and Vegetables
In a pot, heat olive oil over medium heat. Add diced onion and minced garlic, sautéing until the onion is translucent, about 2-3 minutes. Add sliced carrot and celery, cooking for another 2-3 minutes until slightly softened.
Step 2/4
Add Broth and Noodles
Pour in the chicken broth and bring to a boil. Once boiling, add dry noodles and cook according to package instructions until noodles are al dente.
Step 3/4
Add Chicken and Season
Stir in shredded cooked chicken breast. Season with salt and pepper to taste and simmer for an additional 5 minutes to allow the flavors to meld.
Step 4/4
Serve
Serve the soup hot, garnished with fresh parsley if desired.
Meal benefits
Source of protein to help build and repair muscle during and after exercise
Source of fiber to aid in digestion and maintain a healthy guT
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