Ultra-Satisfying Chicken Noodle Soup

• จำนวนที่เสิร์ฟ: 6 servings
• เวลาทำ: 5 minutes
• เวลารวม: 40 minutes

ส่วนผสม

2 tablespoons (28 g) butter

1 large onion, chopped

2 large carrots, chopped

2 ribs celery, chopped

4 garlic cloves, minced (about 1 heaping tablespoon)

2 bay leaves

3 fresh thyme sprigs or ½ teaspoon dried thyme

8 cups (1.9 liters) low-sodium chicken stock or homemade chicken stock

Fine sea salt and freshly ground black pepper, to taste

1 pound (450 g) boneless, skinless chicken thighs (4 to 5 thighs)

5 ounces (140 g) egg noodles or pasta of choice

¼ cup finely chopped fresh parsley

วิธีทำ

Melt the butter in a large pot over medium heat. Add the onions, carrots, and celery. Cook, stirring occasionally, until the onions are translucent and the vegetables soften, about 5 minutes. Stir in the garlic, bay leaves, and thyme. Cook until fragrant, 30 seconds to 1 minute.

Pour in the chicken stock and bring to a gentle simmer. Taste the broth and season with salt and pepper. We usually add 1 to 2 pinches of salt.

Nestle the chicken into the pot so the thighs are underneath the broth. Return to a low simmer, then partially cover the pot, leaving a small gap for steam to escape. Cook until the chicken is tender, about 20 minutes.

Set a plate nearby. Lift the chicken from the pot and place it on the plate. Stir the noodles into the simmering soup and cook until tender, 6 to 10 minutes. Add a splash of stock if the liquid reduces, and reduce the heat to medium-low.

As the noodles cook, shred the chicken into small pieces using two forks. Return the chicken to the pot and taste for seasoning. Stir in the parsley. Divide the soup among bowls and serve.

ข้อมูลโภชนาการ

• ขนาดที่เสิร์ฟ: ⅙ of the recipe
• แคลอรี่: 298
• ไขมันทั้งหมด: 11.4g
• ไขมันอิ่มตัว: 4.4g
• คอเลสเตอรอล: 97.7mg
• โซเดียม: 748.7mg
• คาร์โบไฮเดรตทั้งหมด: 22.9g
• ใยอาหาร: 1.7g
• น้ำตาลทั้งหมด: 7.5g
• โปรตีน: 24.8g