Egg noodle soup

Votes: 3

Time: 20 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 167, total fat 3 G., saturated fats 1 G., proteins 9 G., carbohydrates 25 G., fiber 2 G., cholesterol 19 mg, sodium 366 mg, sugar 6 G.

A delicious noodle soup simmered in chicken broth for no more than 10 minutes. In addition to the noodles, add chopped onion and a stalk of celery for a richer flavor, as well as a mixture of parsley and tarragon. A wedge of lemon makes a delightful addition to this soup. This citrus flavor pairs beautifully with the chicken, noodles, and vegetables.

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:

60 g egg noodles, cooked until al dente
4 cups chicken broth
3/4 cup diced onion
3/4 cup diced celery
1 tbsp. minced garlic
0.5 tsp finely chopped tarragon leaves
2 tsp finely chopped parsley leaves
Lemon halves for serving

Ingredient Substitution Suggestions

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Recipes with similar ingredients: egg noodles, celery, tarragon

Cooking the dish according to the recipe:

Pour the broth into a large non-reactive saucepan, cover, and bring to a boil over high heat for 2 minutes. Add the onion, celery, and garlic. Reduce the heat and simmer for 2 minutes.
Add the noodles and cook for another 5 minutes. Remove from heat and season with herbs, salt, and black pepper to taste. Serve with lemon halves and lemon juice, if desired.

Categories:

recipe / Healthy eating / Low-calorie dishes / Calorie content of prepared meals / Easy Chicken Recipes / Dinner / Soups / Soups with pasta and cereals / Alton Brown

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