Easy Homemade Chicken Noodle Soup

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.

Yield: 6 servings (serving size: 1 3/4 cups)
Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 228
  • Calories from fat: 6%
  • Fat: 1.6g
  • Saturated fat: 0.3g
  • Protein: 24.5g
  • Carbohydrate: 31.2g
  • Fiber: 5.8g
  • Cholesterol: 43mg
  • Iron: 2.1mg
  • Sodium: 674mg
  • Calcium: 36mg

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

Preparation

  1. 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. 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.
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