EXPLORE:

Chicken soup with egg noodles and petite peas

Soy-Free

2 Servings, 580 Calories/Serving

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.

Ingredients

  • 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

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.

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.

5

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.