Chicken Noodle Soup, Homemade
Serves: 4
Homemade chicken soup is truly comfort in a bowl. Few people
have time these days to make soup, but with canned broth, baby carrots, and a rotisserie
chicken, you can have a heartwarming homemade chicken soup on the table in a matter of
minutes. The squirt of freshly-squeezed lemon juice brightens the flavor. Serve with
crackers.
Calorie: 324, Proteins: 28 g, Total Fat: 7 g, Fiber: 1.30 g, Sugar 2 g.
Preparation
Combine the chicken broth, water, lemon juice, parsley sprigs, bay
leaf, and garlic in a medium saucepan with a lid. Stir, cover the pan, place over high heat,
and bring to a boil.
Meanwhile, slice the carrots crosswise into 1/2-inch rounds.
When the mixture reaches a boil, lower the heat to medium and stir in
the sliced carrots, vermicelli, and celery (if used). Cover the pan, leaving the top slightly
ajar, and cook, stirring occasionally, until the noodles are almost tender, about 5
minutes.
Stir in the chicken. Cover and simmer until the noodles are tender and
the carrots are slightly soft, 3-5 minutes. Season with salt and pepper. Use a slotted spoon
to remove the parsley sprigs, bay leaf, and garlic. Ladle the soup into bowls and sprinkle
with the minced parsley.