Quick Chicken Noodle Soup

Votes: 3

Time: 30 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Serving size: 1 of 26 servings
Calories 117, total fat 5 G., saturated fats 1 G., proteins 5 G., carbohydrates 13 G., fiber 1 G., cholesterol 16 mg, sodium 233 mg, sugar 2 G.

This soup's delightful flavor comes from sautéed carrots, celery, parsnips, and onions. The soup is also made with chicken fingers. These are the most tender parts of the chicken breast and cook instantly, meaning dinner will be on the table in less than half an hour.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

2 tablespoons extra-virgin olive oil
2 medium carrots, peeled and finely chopped
1 parsnip, peeled and finely chopped
1 medium onion, chopped
2 stalks celery, chopped
2 bay leaves, fresh or dried
6 cups good quality chicken broth
450 g chicken fingers, diced
200 g wide egg noodles
A handful of chopped fresh parsley
A handful of fresh dill, finely chopped

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: chicken breasts, egg noodles, carrot, parsnip root, celery, bay leaf, parsley, dill

Cooking the dish according to the recipe:

Place a large saucepan over medium heat and add olive oil. Add vegetables to the pan as you chop them in the order listed..
Add the bay leaf and season with salt and pepper to taste. Add the broth to the pan and increase the heat to bring to a boil. Add the diced chicken, bring the soup to a boil, and then reduce the heat again. Cook the chicken for 2 minutes and add the noodles. Cook the soup for another 6 minutes, or until the noodles are tender, then remove the pan from the heat.