Soupe au poulet et nouilles
A comforting bowl of chicken noodle soup featuring tender chicken, soft egg noodles, and sautéed vegetables in a rich broth. Perfect for chilly days and family dinners.
Ingrédients
For the Soup
- 2 tablespoons olive oil Can substitute with vegetable or canola oil.
- 1 cup diced carrots
- 1 cup diced celery
- 1 each chopped onion
- 2 cloves minced garlic
- 10 cups chicken broth Use high-quality broth for best flavor.
- 2 cups egg noodles Can substitute with any pasta type.
- 2 cups shredded cooked chicken Rotisserie chicken or leftovers work well.
- 1 tablespoon dried oregano
- 1 teaspoon salt Adjust to taste.
- ½ teaspoon pepper Adjust to taste.
- 2 tablespoons fresh parsley For garnish.
Instructions
Preparation
- In a large pot over medium heat, add the olive oil.
- Add the diced carrots, diced celery, and chopped onion. Cook until the vegetables are tender, about 5-7 minutes.
- Pour in the chicken broth, adding the minced garlic and dried oregano. Bring this mixture to a gentle simmer.
- Stir in the egg noodles and cook for an additional 5 minutes until they're tender.
- Add the shredded cooked chicken to the pot and stir. Cook for another 2-3 minutes to heat through.
- Season with salt and pepper to taste, adjusting flavor as needed.
- Before serving, sprinkle fresh parsley on top for a pop of freshness and color.
Notes
Perfect pairs include a warm baguette or a simple green salad. For storage, refrigerate for up to 3-4 days or freeze for 2-3 months. Reheat gently on the stove.
Nutrition
Apports nutritionnels
Soupe au poulet et nouilles
Portion
1 g
Quantité par portion
Calories
300
% des apports journaliers*
Fat
10
g
15
%
Lipides saturés
1.5
g
9
%
Sodium
900
mg
39
%
Carbohydrates
30
g
10
%
Fibre
2
g
8
%
Sucre
3
g
3
%
Protéines
20
g
40
%
* Le pourcentage des apports journaliers est calculé sur une base de 2000 calories par jour.
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