Hands-on time: 20 min­utes To­tal time: 30 min­utes Makes: 4 serv­ings

Canadian Living Comfort Food - - Soups & Stews -

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

chicken broth

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.


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.

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