Hearty chicken noodle soup (from Canada's food guide)
This version is sure to please as it’s simple and fast for a weeknight meal. Moist, succulent chicken thighs take this great tasting soup to a whole new level of comfort.
Prep time: 15 min
Cook time: 20 min
6 boneless skinless chicken thighs, about 575 g/1 lb 4 oz
2 L (8 cups) water
2 sprigs fresh parsley
1 onion, chopped
1 carrot, chopped
1 clove garlic, minced
250 mL (1 cup) whole grain egg noodles
250 mL (1 cup) frozen peas
60 mL (¼ cup) grated Parmesan cheese
30 mL (2 tbsp) chopped fresh basil or parsley
Hot pepper sauce (optional)
Trim any visible fat from the chicken thighs and set aside.
In a soup pot or Dutch oven, bring water, parsley, onion, carrot, garlic and trimmed chicken thighs to a boil. Reduce heat to a simmer and spoon off any foam that forms on top. Cook chicken for about 15 minutes.*
Using tongs, remove chicken thighs to a clean cutting board. Let cool slightly and chop into bite size pieces. Return chopped chicken with noodles, peas, cheese and basil to broth; cook for about 5 minutes or until noodles are tender. Add a splash of hot sauce to each bowl if desired.
Time saver: Double this recipe and freeze extra servings for another day.
Portion the soup into individual servings for easy meals that are ready to go.
If you don’t have a large pot, just double the recipe by using two smaller pots instead.
Try using less of the ingredients that are high in added sodium, sugars or saturated fat. Adding salt or sugars directly to your recipe? Remember, a little often goes a long way.
Use a digital food thermometer to check that chicken has reached an internal temperature of 74°C (165°F).
Recipe developed by Emily Richards, P.H. Ec. for Health Canada and the Heart and Stroke Foundation.
Source: © All rights reserved. Canada’s Food Guide: Recipes. Health Canada. Reproduced with permission from the Minister of Health, 2022.