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Nutrition Facts
Serving Size 1 (675g) Recipe makes 4 servings The following items or measurements are not included below: whole wheat egg noodles
Calories 263
Calories from Fat 99		(37%)
Amount Per Serving		%DV
	Total Fat 11.1g	17%
	Saturated Fat 3.1g	15%
	Monounsaturated Fat 4.5g
	Polyunsaturated Fat 2.5g
	Trans Fat 0.1g
Cholesterol 72mg		24%
Sodium 565mg		23%
Potassium 759mg		21%
Total Carbohydrate 15.6g		5%
	Dietary Fiber 3.7g	14%
	Sugars 5.9g
Protein 26.0g		51%
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Chicken Soup

Recipe #359449 | 55 min | 10 min prep | add private note

⁽¹⁾ RATE IT NOW Print Recipe

By: Andi of Longmeadow Farm
Mar 6, 2009

The coming of Spring is a pleasurable thing to behold. The clouds have parted, the wind has warmed up, and there are robins on the farm. We have a a special contest here on Longmeadow Farm. Whoever sees the first robin of the year, and tells any of us on a Saturday Lunch gets a dollar bill. This special contest has been going on since I was knee-high-to-a-grass-hopper. Now I know you can't get rich off of a dollar, but you can however, at least share in the soup. To give the cold Winter months a bid-a-dew, we celebrate with the simple, but tasty chicken soup. I found this originally in "Vitality" magazine, a special insert that my Dad gets in the mail. I started using it, because it just was so darn simple and so darn tasty I think this should certainly celebrate the end of a long winter, and a "Hello!" to that nifty red-robin-redbreast.

SERVES 4 (change servings and units)

Ingredients

1 lb chicken breast, boneless, skinless (or thighs)
1 1/2 quarts water
1/2 cup onion, chopped
1/2 cup celery, chopped
2 tablespoons celery leaves, chopped (dried-1 tablespoon)
1 bay leaf
1 garlic clove, minced
1 teaspoon kosher salt (to taste)
1/4 teaspoon pepper
1 teaspoon sage (ground between hands)
3 carrots, cut into 1/2 inch slices diagonally
1 (14 1/2 ounce) can chopped tomatoes (or whole you chop)
1/2 cup frozen corn
1 cup whole wheat egg noodles

Directions

1
Combine chicken, water, onions, celery, celery leaves, bay leaf, salt, pepper, garlic, sage, and carrots in a dutch oven or stockpot.
2
Bring to boil, cover, turn down heat to simmer for 25 minutes.
3
Skim and discard fat. Remove chicken, cool a bit, and tear chicken into bite size pieces.
4
Add tomatoes, corn, and noodles. Bring to second boil, add chicken pieces.
5
Cook simmering for 15 minutes until hot and done.

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Featured Reviews for This Recipe

From: Boomette

On Mar 16, 2009

This soup is great. I used boneless skinless chicken thighs. After 25 minutes of cooking, I removed the chicken and I had a bite. It tasted yummy! This was so easy to do. My only mistake was that I used a whole can (28 ounces) of diced tomatoes. So I added more water. And I had to add chicken stock. And instead of egg noodles, I used 1/2 cup long grain rice. It's an healthy soup very filling. Thanks Andi. Made for Holiday tag

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