Greatest Homemade Chicken Noodle Soup

Chicken noodle soup heals colds, warms hearts, and soothes spirits without a lot of calories. Avoid canned chicken soup: It lacks chicken and veggies and has half a day's salt in one cup.   

Our version is low in salt but full of chunky vegetables and shredded chicken—it could be dinner. Don't forget to double the recipe and freeze some. That way, you can make nutritious soup in the microwave when you're sick in bed.  

INGREDIENTS 1/2 Tbsp olive oil 3 peeled, chopped medium carrots 3 chopped celery ribs, 1 chopped small onion, 1 peeled garlic clove, 12 cups low-sodium chicken stock  

- 1 bay leaf - 2 cups shredded leftover chicken - 2 ounces dry egg noodles Salt and black pepper to taste Optional chopped fresh parsley garnish  

Heat olive oil in a pot on medium. Sauté carrots, celery, onion, and garlic for 5 minutes until softened.  

Add the liquid and bay leaf and simmer for 15 minutes on low until the carrots are cooked.  

Add the chicken and noodles and simmer for 5 minutes to soften. Taste and add salt and black pepper if needed.  

Throw away the bay leaf and garlic. If using, garnish with parsley before serving.  

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