Classic Chicken & Herb Vegetable Soup

A comforting soup featuring tender chicken, an array of colorful vegetables, and hearty pasta, all simmered in a savory broth with fresh herbs, perfect with crusty bread.

• Prep: 20 min
• Cook: 30 min
• Total: 50 min
• Servings: 2
• Cuisine: American
• Difficulty: Easy
• Cost: $3.65/serving

Dietary

• Nut-Free
• High-Protein
• Low-Fat
• Low-Sugar
• Low-Saturated-Fat
• Low-Calorie

Tags

• comfort food
• healthy
• classic
• boil

Ingredients

• 1 tablespoon vegetable oil
• 0.5 cup yellow onion (diced)
• 0.5 cup carrots (sliced)
• 0.5 cup celery (sliced)
• 10 ounce chicken breast (cut into 1/2-inch pieces)
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper (freshly ground)
• 4 cup chicken broth
• 0.5 teaspoon dried parsley
• 0.5 cup egg noodles
• 2 slice crusty bread

Instructions

1. Heat 1 tablespoon of vegetable oil in a large pot or Dutch oven over medium heat. Add the diced yellow onion, sliced carrots, and sliced celery. Cook, stirring occasionally, until vegetables soften, about 5-7 minutes.
2. Add the chicken breast pieces to the pot. Season with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Cook until the chicken is lightly browned on all sides, about 3-5 minutes.
3. Pour in 4 cups of chicken broth and stir in 1/2 teaspoon of dried parsley. Bring the soup to a simmer.
4. Add the egg noodles to the simmering soup and cook according to package directions, usually 7-10 minutes, or until tender.
5. Ladle the hot soup into bowls and serve with crusty bread on the side.

Notes

For added depth of flavor, you can use a mix of fresh and dried herbs. Leftovers can be refrigerated for 3-4 days.

Nutrition (per serving)

• Calories: 427
• Protein: 39.3 g
• Carbohydrates: 38.8 g
• Fat: 11.7 g
• Fiber: 2.8 g
• Sodium: 2610 mg
• Saturated Fat: 1.9 g
• Sugar: 6.6 g
• Cholesterol: 123 mg