Fall Has Arrived! Chicken Noodle Soup Recipe

Total: 65m | Prep: 15m | Serves: 6

Nutritional Information: 190 calories, 5.5g fat, 64mg cholesterol, 152mg sodium, 14g carbohydrates, 1.4g fiber, 21g protein, 24mg calcium

Tomorrow, September 21^st, is the first day of fall here in the United States. Nothing says fall like a warm, comforting cup of chicken noodle soup to soothe the mind, body and soul. Chicken noodle soup is one of those meals that we all know and love. This one is made with hearty chicken in a seasoned broth with wholesome vegetables and noodles. Here’s a quick and easy recipe that provides a comforting and satisfying meal.

Ingredients

2 tablespoons unsalted butter or margarine
½ yellow onion chopped
2 carrots, sliced
2 stalks celery, thinly sliced
½ teaspoon coarse ground black pepper
4 cups low-sodium chicken broth
2 boneless, skinless chicken breasts
1 teaspoon fresh dill
8 ounces egg noodles, cooked 1 minute less than the directions

Preparation:

1. Start by sautéing the onion in a large pot or Dutch oven. Cook over medium heat with the butter or margarine.
2. When the onion wilts, add the celery, carrots and pepper, and sauté for another for 3-4 minutes.
3. Add broth and chicken. Bring the soup to a boil, then reduce the heat, add dill and simmer for 20 minutes.
4. Remove the chicken and shred it into bite-size pieces.
5. Before serving, add the noodles. This lower-salt version will taste sweeter than traditional soup.

SERVE & ENJOY!

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