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Easy Homemade Chicken Noodle Soup

Prep time 8 mins
Cook time 53 mins
Yield 6 servings (serving size: 1 3/4 cups)
We like the extra flavor that the bone-in, skin-on chicken breasts give the soup, but you can substitute 1 1/4 pounds skinless, boneless chicken breasts, if desired.

Ingredients

  • 1 1/2 pounds bone-in chicken breasts
  • 3 celery stalks, cut in half
  • 2 bay leaves
  • 4 black peppercorns
  • 5 cups water
  • 1 cup chopped onion (about 1 medium)
  • 1 cup chopped celery (about 3 celery stalks)
  • 1 cup sliced carrot (about 2 medium)
  • 1 (32-ounce) container fat-free, less-sodium chicken broth
  • 4 cups uncooked whole wheat egg noodles (such as Ronzoni Healthy Harvest)
  • 1 cup frozen green peas
  • 1 teaspoon black pepper
  • 1/2 teaspoon salt

Nutrition Information

  • calories 228
  • caloriesfromfat 6 %
  • fat 1.6 g
  • satfat 0.3 g
  • protein 24.5 g
  • carbohydrate 31.2 g
  • fiber 5.8 g
  • cholesterol 43 mg
  • iron 2.1 mg
  • sodium 674 mg
  • calcium 36 mg

How to Make It

  1. Place first 5 ingredients in a Dutch oven. Bring to a boil; cover, reduce heat, and simmer 20 minutes or until chicken is done. Transfer chicken to a cutting board, and remove chicken from bones, discarding skin and bones. Coarsely chop chicken.

  2. Strain cooking liquid through a sieve over a bowl, discarding vegetables and solids. Return liquid to pan. Add onion and next 3 ingredients; bring to a boil. Cover, reduce heat, and simmer 13 minutes. Stir in chopped chicken, noodles, and remaining ingredients. Cover and simmer 10 minutes.

Oxmoor House Healthy Eating Collection