Chicken Noodle Soup
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
How to Make Chicken Noodle Soup
- 1Trim 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.
- 2Heat 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.
- 3Add 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 Chicken Noodle Soup
Course/Dish: Chicken, Chicken Soups
Main Ingredient: Chicken
Regional Style: American
Dietary Needs: Low Sodium
