In order to bring you the best organic produce, some ingredients may differ from those depicted.
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Chicken soup with egg noodles and petite peas
Soy-Free
2 Servings, 580 Calories/Serving
5–20 Minutes
This hearty and delicious weeknight meal will keep you nourished as the winter weather roars outside your window. We've applied a few shortcuts so you get this on the table quickly, without sacrificing all the deliciousness of a home cooked bowl of soup.
In your bag
1 bag serves 2 (2 bags serve 4)
Sunbasket is proud to source the organic ingredients indicated below. On the rare
occasion we are unable to meet our organic promise, we'll put a note
in your bag.
- 6 cups chicken stock
- 2 bone-in chicken thighs
- 6 stalks celery
- 1 carrot
- 1 leek
- 5 to 6 baby potatoes
- small bunch parsley
- small bunch thyme
- small bunch oregano
- ¼ teaspoon red pepper flakes
- 2 ounces egg noodles
- ½ cup petite peas
- ¼ cup grated parmesan cheese
Nutrition per serving
Instructions
2-serving instructions (4-serving modifications in red)
Wash produce before use
1
Start the soup
Heat small pot on high. Add chicken stock, chicken thighs and only half the sprigs of each of the parsley, thyme and oregano bunches. Roughly chop 3 stalks celery and toss into stock. Bring to a boil, reduce to a simmer and cook, covered, until chicken is tender and easily pulling off the bone, about 25 minutes. Meanwhile:
2
Prep veggies
* Half leeks, trim off and discard root end and tough green tops. Slice into ¼ inch half moons, place in a deep bowl and soak with water.
* Slice potatoes, carrots and celery in ¼ inch rounds or half moons.
* Tear remaining oregano, parsley and thyme leaves off stems and roughly chop.
* Slice potatoes, carrots and celery in ¼ inch rounds or half moons.
* Tear remaining oregano, parsley and thyme leaves off stems and roughly chop.
3
Sautee remaining veggies
Heat large stock pot on medium heat. Add 2 tablespoons olive oil. Toss in leeks and saute until soft, about 2 minutes. Add carrots, potatoes and chili flakes and cook, stirring occasionally, until soft, about 4 minutes. Add celery, cover and cook on low, stirring occasionally, until chicken is finished cooking.
4
Cook the noodles
When chicken is done, remove from pot and set aside to cool. Remove celery pieces and herbs with a slotted spoon and compost. Add stock to sauteed vegetables in large pot. Toss in chopped herbs, peas and noodles. Bring to a boil, then reduce to a simmer and cook until noodles are soft, about 8 minutes.
Combine & serve
Once chicken cools, remove skin and discard. Remove chicken from bone with a knife and shred with hands or thinly slice with knife. Add chicken to soup and season to taste with salt and pepper. Spoon into bowls, top with grated cheese.