Chicken Noodle Soup Recipe

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Chicken Noodle Soup

Jason Koch

By
@jstone13007

Chef Meg's recipe from HealthCentral.com


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Serves:

4

Method:

Stove Top

Ingredients

12 oz
boneless skinless chicken breasts
1 tsp
olive oil
2
medium-size carrots, cut into matchsticks
2 stalk(s)
celery, cut into matchsticks
4 c
reduced-sodium chicken stock
3 oz
japanese wheat noodles
2
scallions, trimmed and sliced thin
1 1/4 c
napa cabbage, shredded
3/4 c
shelled edamame
1/8 tsp
white pepper

Directions Step-By-Step

1
Trim any fat from the chicken and place chicken in a large saucepan. Add enough water to cover chicken by 2 inches. Bring to a slow simmer, then reduce heat slightly so that water remains still. Cook 20-25 minutes until the internal temperature reaches 165*F and chicken is no longer pink. Remove chicken from cooking liquid, cool slightly, then cut into large cubes. Discard cooking liquid.
2
Heat another large saucepan over moderate heat. Add oil and swirl to coat bottom of pan. Once oil is hot, add carrots and celery and stir for 2 minutes.
3
Add stock to the saucepan. Bring to a simmer and add noodles. Cook 2-3 minutes. Add scallions, Napa cabbage, edamame and white pepper. Continue to simmer for an additional 2-3 minutes.

About this Recipe

Course/Dish: Chicken, Chicken Soups
Main Ingredient: Chicken
Regional Style: American
Dietary Needs: Low Sodium