Chicken Noodle Soup
Comforting and warm, this Chicken Noodle Soup is one of my go-to recipes when the weather starts to get chilly and we all just want to be warmed up from the inside out.
Ingredients
- 32 ounces (1 box) low sodium chicken stock
- 2 carrots, peeled and chopped (about 1 cup)
- 1 stalk celery, chopped (about 1/2 cup)
- 1 leek, white and light green part thinly sliced (about 1 cup)
- 2 large chicken breasts or thighs, bone in
- 2 teaspooons Vegit or other salt-free herb seasoning
- 1 cup egg noodles or pasta, cooked
Instructions
- Heat chicken stock in a large pot over a high heat and bring to a boil then reduce to a simmer.
- Add the carrots, celery, leeks, chicken breast, Vegit and cook for 25 minutes.
- Remove the chicken breast, cool and tear or chop into bite size pieces.
- Add the egg noodles and chicken to the broth to warm through, about 2-3 minutes and serve.
Nutrition
Calories: 290kcal | Carbohydrates: 23g | Protein: 33g | Fat: 6g | Cholesterol: 80mg | Sodium: 750mg | Fiber: 2g | Sugar: 7g
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