Cook time: 2 ½ hours
Servings: 8
Ingredients
•3 Tbsp. olive oil
•3 cloves garlic
•1 onion
•4 celery stalks
•4 large carrots
•12 cups water
•1 whole chicken about 5-6 lbs.
•2 chicken bouillon cubes
•2 bay leaves
•4 Tbsp. fresh parsley
•2 ½ cups egg noodles
•¼ tsp. salt adjust to taste
•¼ tsp. pepper adjust to taste
INSTRUCTIONS
- Mince 3 cloves of garlic and 1 onion. Dice 4 stalks of celery and 4 large carrots.
- Heat 3 Tbsp. of olive oil in a large heavy-bottomed soup pan or Dutch oven. Add the garlic, onions, celery, and carrots along with a pinch of salt and pepper. Saute until softened (about 5-6 minutes).
- Add 12 cups of water and 1 whole chicken to the soup pan (making sure the water covers the chicken). Bring the soup to a boil.
- Once the soup is boiling, reduce heat to low and simmer for 2 hours. After 2 hours and the chicken is full cooked remove the chicken from the pan and allow to cool enough to touch.
- Remove the meat from the chicken. Discard the bones, cartilage, and skin. Return the chicken meat to the soup pot.
- Add 2 chicken bouillon cubes, 2 bay leaves, and 4 Tbsp. of parsley to the pot. Bring the soup to a boil once again.
- Once the soup is boiling, reduce to low and add 2 ½ cups of egg noodles. Simmer for an additional 30 minutes.
- Add more salt and pepper to the soup if needed before serving.
NUTRITION
Serving: 1.5cupsCalories: 126kcalCarbohydrates: 15gProtein: 3gFat: 6gSaturated Fat: 1gCholesterol: 10mgSodium: 366mgPotassium: 262mgFiber: 2gSugar: 3gVitamin A: 6734IUVitamin C: 14mgCalcium: 53mgIron: 1mg
Dietitian Moushumi 