At its purest, chicken noodle soup is mostly chicken broth, so it pays to make your own or use a really high-quality store-bought broth. Some markets sell refrigerated “homemade” broths that are a step above commercial ones (though all tend to be very high in sodium). If desired, you can use a thicker noodle than vermicelli or angel hair, as shown in the photo. Feel free to add celery as well.
- 6 cups chicken broth, homemade or canned (consider reduced-sodium or low-sodium broth, if available)
- 2 carrots, thinly sliced
- ¼ teaspoon salt
- ¼ teaspoon pepper
- 1 cup broken vermicelli or angel hair pasta
- 2 cups diced cooked chicken breast
- ⅓ cup minced fresh dill
1. In a medium saucepan, bring the broth to a boil over medium heat. Add the carrots, salt, and pepper. Cover and cook until the carrots are tender, about 5 minutes.
2. Add the noodles to the boiling broth and cook, covered, until the noodles are tender. Drain.
3. Add the chicken and dill to the boiling soup and cook just until the chicken is heated through, about 1 minute.
Makes 4 servings.
Nutrition per serving: 210 calories, 3g total fat (1g saturated), 2g dietary fiber, 15g carbohydrate, 28g protein, 890mg sodium (using reduced-sodium or low-sodium broth brings the sodium content down substantially).
A good source of: beta carotene, niacin, selenium, vitamin B6.
Also see Chicken Soup: Comfort for Colds?