Easy Homemade Chicken Noodle Soup |
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Prep Time: 8 Minutes Cook Time: 53 Minutes |
Ready In: 61 Minutes Servings: 6 |
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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 |
Directions:
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.
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