Rosemary Chicken Noodle Soup Recipe | Myrecipes
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by Maureen Callahan
To save cleanup time, cook the noodles first, and then use the same pot for the soup. Add the noodles to the soup just before serving so they don't absorb too much of the broth. You can bring the noodles to work in a zip-top pl
Ingredients
1 tablespoon olive oil, divided
1 1/2 pounds skinless, boneless chicken thighs cut into 1-inch pieces
1 1/2 pounds skinless, boneless chicken breast, cut into 1-inch pieces
1 teaspoon salt
6 cups water
4 cups fat-free, lower-sodium chicken broth
2 cups chopped onion
1 cup chopped celery
1 tablespoon chopped fresh rosemary
1 (10-ounce) package preshredded carrot
1 (8-ounce) package presliced mushrooms
1/3 cup finely chopped fresh parsley
1 (6-ounce) package fresh baby spinach
1/4 cup fresh lemon juice
1/2 teaspoon freshly ground black pepper
4 cups hot cooked whole-wheat blend wide egg noodles (about 3 1/2 cups uncooked)
Instructions
Combine noodles, oil, and 1/2 teaspoon salt; toss well to coat.
Combine water and next 6 ingredients (through chicken breast) in a large Dutch oven; add 1/2 teaspoon salt. Bring to a boil. Cover, reduce heat, and simmer 30 minutes. Remove chicken from pan; cool slightly. Shred chicken with 2 forks.
Add carrot and mushrooms to pan; bring to a boil. Reduce heat, and simmer 6 minutes or until carrot is tender. Add shredded chicken, parsley, spinach, and remaining 1 teaspoon salt; cook 3 minutes or until spinach wilts. Stir in noodle mixture, lemon juice, and pepper. Cook 1 minute.
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