Chicken Noodle Soup
Ingredients
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12 ozboneless skinless chicken breasts
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1 tspolive oil
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2medium-size carrots, cut into matchsticks
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2 stalk(s)celery, cut into matchsticks
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4 creduced-sodium chicken stock
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3 ozjapanese wheat noodles
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2scallions, trimmed and sliced thin
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1 1/4 cnapa cabbage, shredded
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3/4 cshelled edamame
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1/8 tspwhite pepper
How to Make Chicken Noodle Soup
- 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.
- 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.
- 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 Chicken Noodle Soup
Course/Dish: Chicken Chicken Soups
Main Ingredient: Chicken
Regional Style: American
Dietary Needs: Low Sodium
