Introduction: Embark on a comforting and wholesome culinary journey with this Homemade Chicken Noodle Soup, specially crafted for Weight W. This classic soup is a perfect balance of nourishing ingredients, providing warmth and satisfaction while aligning with your health-conscious goals. Packed with lean protein, fresh vegetables, and hearty noodles, this recipe is a delicious and low-point option that brings the familiar and soothing flavors of homemade chicken noodle soup to your table.
Ingredients: Gather the following ingredients for your Weight W-friendly Chicken Noodle Soup:
1 lb boneless, skinless chicken breasts, diced
8 cups low-sodium chicken broth
2 carrots, sliced
2 celery stalks, chopped
1 onion, diced
2 cloves garlic, minced
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 bay leaf
Salt and pepper to taste
8 oz whole wheat egg noodles
Fresh parsley for garnish
Prepare Chicken: In a large pot, bring low-sodium chicken broth to a simmer. Add diced chicken breasts and cook until they are no longer pink in the center. Remove any foam that rises to the surface.
Add Aromatics and Vegetables: Stir in diced onions, minced garlic, sliced carrots, chopped celery, dried thyme, dried rosemary, a bay leaf, salt, and pepper. These aromatic ingredients will infuse the soup with a rich and savory flavor.
Simmer Until Vegetables Are Tender: Allow the soup to simmer on medium heat until the vegetables are tender, and the flavors meld together. This typically takes about 15-20 minutes.
Cook Whole Wheat Egg Noodles: In a separate pot, cook the whole wheat egg noodles according to package instructions. Drain and set aside.
Combine Noodles and Chicken Soup: Add the cooked noodles to the chicken soup, stirring gently to combine. The whole wheat noodles bring a heartiness to the soup while keeping it a wholesome and Weight W-friendly option.
Adjust Seasonings: Taste the soup and adjust the seasonings as needed. This is the perfect time to add more salt, pepper, or herbs to suit your preferences.
Garnish and Serve: Ladle the Weight W-friendly Chicken Noodle Soup into bowls, garnish with fresh parsley, and serve piping hot. This nourishing and comforting soup is a satisfying option for any meal.
Conclusion: Homemade Chicken Noodle Soup crafted for Weight W provides a comforting and flavorful option that aligns with your health-conscious lifestyle. With lean chicken, wholesome vegetables, and whole wheat noodles, this soup offers a nourishing and low-point choice for those seeking a familiar and satisfying meal. Delight in the warmth and goodness of this homemade soup, knowing that each bowl is a step towards a balanced and mindful approach to your weight management journey.
1 pound boneless, skinless chicken breasts or thighs.
8 cups of chicken broth.
2 cups. water.
2 medium carrots, peeled and cut into slices.
2 celery stalks, sliced.
1 medium onion, diced.
3 garlic cloves – minced.
1 tsp. Dried thyme.
1 teaspoon of dried parsley.
Salt and pepper to taste.
2 cups of egg noodles.
How To Make Chicken Noodle Soup
Prepare the chicken first. If you are going to use chicken breast, then you have to cut it into small pieces. When using chicken thighs, you can leave them whole or cut them into smaller pieces, whichever works best for you.
Heat the oil in a large saucepan or Dutch oven and set the temperature to medium. After adding the chicken, continue to cook for about 5 minutes or until browned on both sides. Remove the chicken from the pan and put it in a separate place.
Put the chopped onion, minced garlic, diced carrots, and sliced celery in the same skillet you cooked the chicken in. Continue cooking for about five minutes or until the vegetables begin to soften.
After the chicken broth and water have been poured in, sprinkle with the dried bay leaf, dried thyme, and dried parsley, and season with salt and pepper. Mix everything, stir.
Bring the soup to a boil, then immediately reduce the heat and simmer for twenty minutes until the flavors come out.
While the soup is boiling, independently prepare the egg noodles, following the instructions on the box. Once cooked, rinse and set aside.
After the soup has simmered for twenty minutes, set the cooked chicken aside and return it to the pot. Simmer for another ten minutes or until chicken is completely cooked through and tender, whichever comes first.
After removing the bay leaf from the soup and discarding it, add the cooked egg noodles to the pot and stir into the broth to combine the two ingredients.
Taste the soup and adjust the seasoning with salt and pepper if needed. Put this mouth-watering, piping hot Chicken Noodle Soup into plates and serve immediately.