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This low-sodium chicken noodle soup is an easy-to-make, flavorful dish that will cure any common disease and make your guests happy.
Ingredients
- 3 tablespoons vegetable oil
- 2 onions, diced
- 6 stalks celery, diced
- 6 carrot, diced
- ¾ tablespoon chopped fresh rosemary
- ¾ tablespoon chopped fresh tarragon
- ¾ tablespoon chopped fresh thyme
- ¾ tablespoon chopped Italian flat leaf parsley
- 4 quarts low-fat, low-sodium chicken broth
- 3 ½ cups cubed skinless, boneless chicken breast meat
- 1 (16 ounce) package egg noodles
- salt and pepper to taste
Directions
Step 1
In a large skillet over medium heat, cook onions in oil until translucent. Stir in celery, carrot, rosemary, tarragon, thyme, and parsley and cook covered until vegetables are soft, 5 to 10 minutes.
Step 2
Transfer vegetable mixture to a large pot and pour in chicken broth. Simmer over low heat, covered, for 30 minutes.
Step 3
Stir in chicken breast pieces and egg noodles and simmer, covered, 30 minutes more. Season with salt and pepper.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 12 | |
| Calories 276 | |
| % Daily Value * | |
| Total Fat7g | 8% |
| Saturated Fat1g | 7% |
| Cholesterol65mg | 22% |
| Sodium593mg | 26% |
| Total Carbohydrate30g | 11% |
| Dietary Fiber4g | 14% |
| Total Sugars3g | |
| Protein23g | |
| Vitamin C27mg | 136% |
| Calcium60mg | 5% |
| Iron3mg | 16% |
| Potassium614mg | 13% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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