Clean Eating Chicken Soup RecipePT80Mhttps://img2.recipesrun.com/201907/2019/1015/e0/9/713180/300x200x50.jpg16 servings
Ingredients:
whole grain noodles4 large raw chicken breasts1 tbsp. marjoram1 tsp. garlic powder4 cups water4 cup chicken broth2 medium parsnips6 small carrots1 large yellow onion2 large leeks, white parts chopped1 tbsp. olive oil
Clean Eating Chicken Soup Recipe
By Ellie
16Person
80Minutes
26Calories
There’s just something about a bowl of chicken soup on a cold winter day. Especially if you or someone you know is feeling a little under the weather. There’s nothing that feels as warm and soothing as a big bowl of poultry and broth. Something about the texture of the rice mixed in with all those other delectable and nourishing ingredients hit the spot every single time.
Ingredients
whole grain noodles
4 large raw chicken breasts
1 tbsp. marjoram
1 tsp. garlic powder
4 cups water
4 cup chicken broth
2 medium parsnips
6 small carrots
1 large yellow onion
2 large leeks, white parts chopped
1 tbsp. olive oil
Method
01
In a large skillet, saute the onions, leeks, carrots, and parsnips in the olive oil until the leeks and onions wilt (about 5 - 7 minutes).
02
Transfer your vegetables to a large soup pot and add your broth, water, and herbs. Cook for half an hour.
03
Add chicken breast and cook for another 1/2 hour.
04
When done, put some noodles in a bowl and ladle the soup over them. (Store them separately in the fridge if you want to avoid soggy noodles.)
There’s just something about a bowl of chicken soup on a cold winter day. Especially if you or someone you know is feeling a little under the weather. There’s nothing that feels as warm and soothing as a big bowl of poultry and broth. Something about the texture of the rice mixed in with all those other delectable and nourishing ingredients hit the spot every single time.
01
Information
Gradeeasy
Serving
16 servings
Calorie26 Kcal
Prep Time15 Mins
Cook Time65 Mins
Total Time80 Mins
02
Ingredients
whole grain noodles
4 large raw chicken breasts
1 tbsp. marjoram
1 tsp. garlic powder
4 cups water
4 cup chicken broth
2 medium parsnips
6 small carrots
1 large yellow onion
2 large leeks, white parts chopped
1 tbsp. olive oil
03
Method
Step 1
In a large skillet, saute the onions, leeks, carrots, and parsnips in the olive oil until the leeks and onions wilt (about 5 - 7 minutes).
Step 2
Transfer your vegetables to a large soup pot and add your broth, water, and herbs. Cook for half an hour.
Step 3
Add chicken breast and cook for another 1/2 hour.
Step 4
When done, put some noodles in a bowl and ladle the soup over them. (Store them separately in the fridge if you want to avoid soggy noodles.)