By Hannah Phillips
Chicken noodle soup
7 steps
Prep:1hCook:3h
Updated at: Sun, 27 Aug 2023 20:33:11 GMT
Nutrition balance score
Unbalanced
Glycemic Index
46
Low
Glycemic Load
6
Low
Nutrition per serving
Calories314.8 kcal (16%)
Total Fat19.2 g (27%)
Carbs10.4 g (4%)
Sugars1.8 g (2%)
Protein24.8 g (50%)
Sodium973.2 mg (49%)
Fiber1.4 g (5%)
% Daily Values based on a 2,000 calorie diet
Ingredients
8 servings
1whole chicken
1leek
trimmed and sliced
1carrot
peeled and chopped
0.5celery root
peeled and chopped, optional
1onion
large, peeled and cut in half
1 piecefresh ginger
1bay leaf
1 Tbspwhole peppercorns
1 Tbspsalt
For serving
Instructions
Step 1
Prep chicken by running over cold water
Step 2
Trim and peel all vegetables and roughly chop them up
Step 3
Add bay leaf,pepper,salt, and all 3 quarts COLD WATER
Step 4
Place a tight fitting lid and simmer for 2-3 hours or until chicken can easily be pulled off the bones
Step 5
Strain soul, serving chicken and liquid and toss, or compost vegetables. Shred the chicken
Step 6
Bring liquid to a boil and simmer them season to taste. Add your fresh soup vegetables and cook until desired consistency.
Step 7
Boil noodles separately, so they do not get mushy.
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