Old-Fashioned Chicken Noodle Soup

By barbie24

Calories: 423; Fat: 7.7g; Protein: 44.4g; Carbs: 42.2g; Fiber: 4.8g; Cholesterol: 171mg; Iron: 3.3mg; Sodium: 474mg; Calcium: 98mg

* Serving size: 1 1/2 cups

Ingredients

• 8 cups Chicken Stock or fat-free, lower-sodium chicken broth
• 2 (4-ounce) skinless, bone-in chicken thighs
• 1 (12-ounce) skinless, bone-in chicken breast half
• 2 cups diagonally sliced carrot
• 2 cups diagonally sliced celery
• 1 cup chopped onion
• 6 ounces uncooked medium egg noodles
• 1/2 teaspoon kosher salt
• 1/2 teaspoon black pepper
• Celery leaves (optional)

Details

Servings 4
Cooking time 60mins
Adapted from myrecipes.com

Preparation

Step 1

1. Combine the first 3 ingredients in a Dutch oven over medium-high heat; bring to a boil. Reduce heat; simmer 20 minutes. Remove chicken from pan; let stand for 10 minutes. Remove chicken from bones; shred meat into bite-sized pieces. Discard bones.

2. Add carrot, celery, and onion to pan; cover and simmer for 10 minutes. Add noodles, and simmer 6 minutes. Add chicken, salt, and black pepper; cook for 2 minutes or until noodles are done. Garnish with celery leaves, if desired.