chicken noodle soup

Name: Chicken Noodle Soup
Yield: 4
Cuisine: American
Ingredients: 12 ounce(s) boneless skinless chicken breasts; 1 teaspoon(s) olive oil; 2 - medium-size carrots, cut into matchsticks; 2 stalk(s) celery, cut into matchsticks; 4 cup(s) reduced-sodium chicken stock; 3 ounce(s) japanese wheat noodles; 2 - scallions, trimmed and sliced thin; 1 1/4 cup(s) napa cabbage, shredded; 3/4 cup(s) shelled edamame; 1/8 teaspoon(s) white pepper

14 Pinches

Jason Koch

Westland, MI

Updated on Feb 22, 2015

Chef Meg's recipe from HealthCentral.com

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method Stove Top

yield 4 serving(s)

Ingredients

12 ounces boneless skinless chicken breasts
1 teaspoon olive oil
2 - medium-size carrots, cut into matchsticks
2 stalks celery, cut into matchsticks
4 cups reduced-sodium chicken stock
3 ounces japanese wheat noodles
2 - scallions, trimmed and sliced thin
1 1/4 cups napa cabbage, shredded
3/4 cup shelled edamame
1/8 teaspoon white pepper

How To Make chicken noodle soup

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.

Step 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.
Step 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.
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