THICK AND CREAMY CHICKEN NOODLE SOUP
Hands-on time: 20 minutes Total time: 30 minutes Makes: 4 servings
On morea cold, soothing dreary than day,a piping-hotthere’s no dish bowl of chicken soup. In this one-pot version, we’ve poached the chicken in the savoury broth to intensify the chicken flavour and added a touch of cream for a velvety, rich consistency.
2 tsp olive oil
1 onion, diced
1 carrot, halved lengthwise and
thinly sliced crosswise
1 rib celery, chopped
1 clove garlic, minced
1 tsp chopped fresh thyme
¼ tsp each salt and pepper
1 pkg (900 ml) sodium-reduced
500 g boneless skinless chicken breasts
2 cups broad egg noodles
(such as No Yolks)
¼ cup whipping cream (35%)
3 tbsp all-purpose flour
1 cup frozen peas
3 tbsp chopped fresh parsley
In Dutch oven or large heavy-bottomed saucepan, heat oil over medium heat; cook onion, carrot, celery, garlic, thyme, salt and pepper, stirring occasionally, until softened, about 8 minutes.
Stir in broth and chicken; bring to boil. Reduce heat, cover and simmer for 2 minutes. Stir in noodles; cover and simmer until chicken is no longer pink inside and noodles are al dente, about 9 minutes.
Transfer chicken to cutting board. Using 2 forks, shred into bite-size pieces.
Whisk together cream, flour and 1 cup water until smooth; whisk into soup and bring to boil. Reduce heat and simmer until slightly thickened, about 2 minutes. Stir in chicken and peas; simmer for 1 minute. Stir in parsley.
PER SERVING: about 402 cal, 39 g pro, 10 g total fat (4 g sat. fat), 37 g carb (4 g dietary fibre, 6 g sugar), 92 mg chol, 841 mg sodium, 542 mg potassium. % RD I: 5% calcium, 19% iron, 47% vit A, 18% vit C, 49% folate.
TIP FROM THE TEST KITCHEN
Read the package instructions when buying the egg noodles. You’ll want noodles that take about 10 minutes to cook so that they’re done at the same time as the chicken.