Chicken noodle soup
100%
0
Nutrition balance score
Good
Glycemic Index
43
Low
Glycemic Load
22
High
Nutrition per serving
Calories526.3 kcal (26%)
Total Fat16.4 g (23%)
Carbs52.4 g (20%)
Sugars7 g (8%)
Protein41.9 g (84%)
Sodium3008.7 mg (150%)
Fiber4.9 g (18%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
Instructions
Step 1
Cook chicken in pressure cooker 20 min if frozen and 14 if thawed. Once done chop/shred.
Step 2
Heat oil. Add veggies, thyme (2tsp dried, 1 tsp ground), and bay leaf. Soften 8-10 minutes on medium high heat.
Step 3
Add salt, pepper, and parsley. Add chicken stock and bring to a boil.
Step 4
Add noodles and cook 5-6 minutes until softened.
Step 5
Add shredded chicken and cook 2-3 minutes. Add more salt, pepper, or parsley if desired.
Step 6
Serve.
Notes
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Easy
Fresh
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Makes leftovers
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