Use leftover chicken (or new chicken) to treat anyone who’s sick with this easy to make but delicious and healthy dinner. This chicken and veggie noodle soup is packed with nutrients to help fighting illnesses plus it is gentle to our digestive system. Make it a big pot and serve the whole family with love.
Hope you enjoy this recipe and this meal as much as I do. 😊
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What I used (great products with affordable prices, trust me, I’m frugal):
* Fish sauce
* Bay Leaves
* Thyme
* Kosher salt
* Black ground pepper
Healthy Chicken and veggies Noodle Soup
o Time: Active: 20 mins; Inactive: 1 hr 10 mins
o Serving: 4
o Cost: $1.35/serving
o Calories: 430/serving
o Protein: 22g/serving
Ingredients:
• 1 leftover whole chicken (with bones, skin and enough meat) OR 1 bone-in skin-on chicken breast and thigh
• 3 bay leaves
• 12 oz (340g) carrots
• 12 oz (340g) russet potatoes
• 2-3 celery stalks
• 12 oz (340g) tomatoes
• 1 medium/large onion
• 3 cloves of garlic
• 2 TBS (30 mL) Olive oil
• 1 tsp (1g) thyme
• 1 ½ tsp (9g) Kosher salt
• ¼ tsp (0.6g) pepper
• Pinch or red pepper flakes (for flavor and a kick)
• 1 TBS (15 mL) fish sauce (recommended) OR 1 TBS (15 mL) Worcestershire sauce
• Some chopped parsley for garnishing, optional
• 1 ¼ cup (142 g) Ditalini pasta – up to 1 ½ cup if you like thick soup with more pasta
Instructions:
1. Place a large pot with 8 cups (1 L 893 mL) of water, bay leaves and chicken over high heat, cover to speed up, bring to a boil
2. Peel, chop carrots and potatoes into bite size pieces. Cut celery into small pcs as well.
3. Add veggies into the pot, partially cover with a lid, maintain a soft boil
4. Cut tomatoes into small pieces. Set aside for now.
5. In a small sauce pan over high heat, add Olive oil
6. Roughly chop the onion; mince the garlic; add both into the sauce pan
7. Stir until onion is lightly brown. Scrape all into the soup pot.
8. Continue to partially cover the pot and maintain a simmer for 40 minutes.
9. Remove the chicken and discard bay leaves (if you can find), let cool down for about 10 minutes
10. Add tomatoes, salt, pepper, pepper flakes and fish sauce. Stir, re-cover, soft boil
11. Once chicken cool enough for shredding, remove bones and skin, shred the meat into small/fine pcs
12. Add chicken back. Stir, partially recover, bring back to a boil.
13. Add Ditalini pasta (the more the thicker the soup will be). Stir then soft boil for 10 minutes.
14. Divide in bowls, sprinkle with some chopped parsley and pepper if desire; serve hot/warm.