Chicken Noodle Soup

Chicken Noodle Soup

Course Dinner
Prep Time 1 hour
Cook Time 30 minutes
Total Time 1 hour 30 minutes
Servings 6 people
Calories 310kcal

Ingredients

  • Noodles:
  • 1 1/4 cups all-purpose flour
  • 1/4 teaspoon salt
  • 1 egg beaten
  • 1/4 cup low-fat 1% milk
  • 1 Tablespoon butter softened
  • Soup:
  • 1 Tablespoon olive oil
  • 1 cup yellow onion diced
  • 2 cups carrots sliced
  • 2 cups celery diced
  • 2 teaspoons garlic minced
  • 10 cups low-sodium chicken broth
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • Dash of Old Bay Seasoning
  • Salt and pepper to taste
  • 1 pound cooked chicken shredded

Instructions

  • In a bowl or stand mixer, combine all noodle ingredients until a thick dough forms. Knead for 5 minutes then cover and let rest for 10 minutes.
  • Roll dough out onto a lightly floured surface until about 1⁄8 inch thick. Use a pizza cutter to cut into thin strips.
  • Separate noodles and leave out to dry for at least 30 minutes.
  • Heat oil in a large pot over medium-high heat.
  • Add onion, carrots and celery and cook for 5 minutes, or until tender. Add garlic and cook for an additional minute.
  • Stir in chicken broth, basil, oregano, Old Bay, salt, pepper and noodles. Bring to a boil then reduce heat to low and let simmer for 20 minutes.
  • Add chicken and cook for a few minutes or until heated through.

Notes

MFP: MFF Chicken Noodle Soup

Nutrition

Serving: 15.8ounces | Calories: 310kcal | Carbohydrates: 28g | Protein: 29.7g | Fat: 8.4g