Quick Chicken Noodle Soup
with Fresh Parsley
Cooking time
20 minutes
Servings
2/4
Calories
570 /serving
Which came first, the chicken or the egg noodle? You’ll get your answer in 20 minutes, with every spoonful of this satisfying soup. Perfect for staying in on an autumn evening, it comes together easily with carrots and celery in a heart-warming broth.
We will send you:
- 285g Canadian-raised chicken fillets (air chilled)
- 200g Diced carrots
- 2 Celery stalks
- 50g Diced onions
- 14g Parsley
- 140g Egg noodles
- 24g Chicken demi-glace
Contains: Eggs • Wheat
You will need:
Medium pot
Salt & pepper (S&P)
Oil
Total Fat
13 g
Saturated Fat
3 g
Sodium
980 mg
Total Carb
65 g
Sugars
10 g
Protein
45 g
Fibre
6 g
Preparation
Cook & shred the chicken
- Pat the chicken dry; season with S&P.
- In a medium pot, heat a drizzle of oil on medium-high.
- Add the chicken* and cook, partially covered, 2 to 3 min. per side, until cooked through.
- Transfer the chicken to a bowl. Using two forks, shred the chicken.
- Reserve the pot.
Start the soup
- Halve the celery lengthwise; slice crosswise.
- In the reserved pot, heat a drizzle of oil on medium-high.
- Add the carrots, onions and celery. Sauté, 4 to 5 min., until partially cooked.
- Add the demi-glace and 6 cups water (double for 4 portions); bring to a boil.
- Cook, stirring occasionally, 2 to 3 min., until beginning to soften; season with S&P.
Finish the soup
- To the pot, add the noodles; stir gently to separate.
- Boil, 4 to 6 min., until al dente.
- Add the chicken; season with S&P and stir well.
Finish & serve
- Roughly chop the parsley leaves and stems.
- Divide the soup between your bowls.
- Garnish with the parsley. Bon appétit!
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*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
