From Once Upon a Chef
Chicken Noodle Soup
- Time
- 1 hr
- Makes
- 4
- Ingredients
- 12
8 things you may not have.
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Ingredients
- 2 lbs skin-on bone-in chicken breasts and/or thighs, (trimmed of excess skin or fat)
- ¾ teaspoon salt
- ½ teaspoon freshly ground black pepper
- 1 tablespoon vegetable oil
- 8 cups chicken broth, (preferably not low-sodium, best quality such as Swanson)
- 1 medium yellow onion, (chopped)
- 2 carrots, (peeled and cut into ½-in (13-mm) pieces)
- 2 celery ribs (cut into ¼-in (6-mm) pieces)
- 4 sprigs fresh thyme
- 1 bay leaf
- 5 oz (3 cups) wide egg noodles
- 2 tablespoons minced fresh dill
Nutrition · per serving
- Calories
- 508 kcal
- Fat
- 21 g
- Fiber
- 2 g
- Sugar
- 7 g
- Sodium
- 874 mg
- Protein
- 44 g
- Cholesterol
- 126 mg
- Carbohydrate
- 33 g
- Saturated fat
- 6 g
As published by Once Upon a Chef.
The method
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