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Chicken Noodle Soup

Chicken Noodle Soup

  • Serves 4
  • Prep time 15 minutes
  • Cook time 21 minutes

Nutrition facts

Per serving: Calories 261; Protein 27 g; Fat 5 g; Carbohydrates 28 g; Fibre 2 g; Iron 1 mg; Calcium 34 mg; Sodium 1,014 mg

Ingredients

  • Céleri
    1 celery stalk, diced
  • Carotte
    1 carrot, peeled and diced
  • Bouillon de poulet
    1.5 l (6 cups) of chicken stock (low sodium)
  • Poitrine de poulet
    4 skinless chicken breasts, cut into small cubes
  • Spaghettis
    100 g (3 1/2 oz.) of Spaghetti noodles, broken into small pieces

Also needed:

  • 1 onion, chopped

Optional:

  • 15 ml (1 tbsp) of Minced garlic,
  • 30 ml (2 tbsp) of chopped parsley

Preparation:

  1. Heat a little olive oil in a pot over medium heat. Cook the celery, carrot, onion, and garlic if desired for 1 to 2 minutes.
  2. Pour in the stock and bring to a boil.
  3. Add the chicken and stir. Simmer over medium-low heat for 12 to 17 minutes.
  4. Add the spaghetti noodles. Stir and cook for another 8 minutes, until the pasta is cooked al dente and the chicken is no longer pink in the centre.
  5. Sprinkle with parsley before serving if desired.

 

Chef’s secret:

How to make your soup more flavorful

Mom’s soup was always the best, but you can make your soup just as tasty! The next time you roast a chicken, freeze the bones and carcass. When you’re ready to make soup, simply place the chicken carcass or bones in the stock to give it extra flavor. Bring the stock to a boil and then let it simmer over low heat with the other ingredients. Remove the carcass before serving and enjoy. Less food waste, more flavor!



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