Ultimate chicken noodle soup

A comforting, hearty chicken noodle soup with tender vegetables, egg noodles, and shredded chicken in a flavorful homemade broth, finished with fresh parsley and lemon juice.

american
comfort food

Nutrition

Provides lean protein from chicken, vitamins and minerals from vegetables, and carbohydrates from noodles in a low-fat broth-based soup.

12% of daily energy
18 g
Carbs
5.8 g
Total fat
20 g
Protein
Dairy FreeNut FreeNutritiousPeanut FreeSesame FreeShellfish FreeSoy Free

This information is AI-estimated and percentages are of an average adult's recommended daily intake. For the most accurate details, please rely on product packaging. Always consult your doctor for professional dietary advice.


dinnersouplunchmain coursenoodlesone potfamily friendlystovetop

Ultimate chicken noodle soup

Taste (Michelle Southan)

6

servings

0

per serve

0

minutes

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Ingredients
Olive Oil
1 tablespoon Olive Oil
Carrots
2 Carrots peeled, finely chopped
Celery
2 sticks Celery finely chopped
Leek
1 Leek finely chopped
Chicken Broth
2 liter Chicken Broth see related recipe
Dried Vermicelli Egg Noodle
120 gram Dried Vermicelli Egg Noodle San Remo brand
Fresh Continental Parsley
0.333 cup Fresh Continental Parsley chopped
Lemon Juice
2 tablespoon Lemon Juice
Chicken Meat
Chicken Meat shredded; see related recipe

Equipment
Large stockpot

Large stockpot

Wooden spoon or stirring utensil

Wooden spoon or stirring utensil

Knife

Knife

Cutting board

Cutting board

Vegetable peeler

Vegetable peeler


Instructions
1
Heat oil in a large stockpot over medium heat. Add carrot, celery and leek. Stir for 5 minutes or until soft.
2
Add the chicken broth. Increase heat to high and bring to the boil.
3
Add the vermicelli and reduce heat to medium. Simmer for 8-10 minutes or until al dente. Stir in the parsley, lemon juice and reserved chicken meat. Season.
Ultimate chicken noodle soup

Ultimate chicken noodle soup

Taste (Michelle Southan)

6

servings

0

per serve

0

minutes

A comforting, hearty chicken noodle soup with tender vegetables, egg noodles, and shredded chicken in a flavorful homemade broth, finished with fresh parsley and lemon juice.

american
comfort food
Log in to Tasty Bites to save this recipe to your personal digital cookbook.
Create meal plans, manage your grocery lists, and convert or scale ingredients with the step-by-step cooking assistant.
Log in or sign up to get started
Ingredients
Olive Oil
1 tablespoon Olive Oil
Carrots
2 Carrots peeled, finely chopped
Celery
2 sticks Celery finely chopped
Leek
1 Leek finely chopped
Chicken Broth
2 liter Chicken Broth see related recipe
Dried Vermicelli Egg Noodle
120 gram Dried Vermicelli Egg Noodle San Remo brand
Fresh Continental Parsley
0.333 cup Fresh Continental Parsley chopped
Lemon Juice
2 tablespoon Lemon Juice
Chicken Meat
Chicken Meat shredded; see related recipe

Equipment
Large stockpot

Large stockpot

Wooden spoon or stirring utensil

Wooden spoon or stirring utensil

Knife

Knife

Cutting board

Cutting board

Vegetable peeler

Vegetable peeler


Instructions
1
Heat oil in a large stockpot over medium heat. Add carrot, celery and leek. Stir for 5 minutes or until soft.
2
Add the chicken broth. Increase heat to high and bring to the boil.
3
Add the vermicelli and reduce heat to medium. Simmer for 8-10 minutes or until al dente. Stir in the parsley, lemon juice and reserved chicken meat. Season.

dinnersouplunchmain coursenoodlesone potfamily friendlystovetop

Nutrition

Provides lean protein from chicken, vitamins and minerals from vegetables, and carbohydrates from noodles in a low-fat broth-based soup.

12% of daily energy
18 g
Carbs
5.8 g
Total fat
20 g
Protein
Dairy FreeNut FreeNutritiousPeanut FreeSesame FreeShellfish FreeSoy Free

This information is AI-estimated and percentages are of an average adult's recommended daily intake. For the most accurate details, please rely on product packaging. Always consult your doctor for professional dietary advice.