Bone Broth Chicken Noodle Soup
This immune boosting bone broth chicken noodle soup is jam packed with healthy vitamins and nutrients. As we head into fall,
Ingredients
- 2.5 lbs. chicken breasts, Smart Chicken bone-in skin-on
- 2 tablespoons olive oil
- 1 large sweet onion , diced small, about 1 cup
- 2 medium carrots, peeled, slice on a mandoline, about 3/4 cup
- 3 ribs celery, diced small, about 3/4
- 2 teaspoons garlic, minced
- 2 bay leaves
- 2 cups classic chicken bone broth, 1 carton, Smart Chicken
- 6 cups low sodium chicken stock, traditional
- salt, to taste
- cracked black pepper, to taste
- 2-3 cups egg noodles
- 2 tablespoons lemon juice, fresh squeezed
- 2.5 tablespoons fresh Italian parsley, chopped small
- 2 tablespoons fresh dill, chopped small, as garnish
Equipment
- 1 large Dutch oven
- 1 mandoline slicer
Instructions
- Add olive oil to a large Dutch oven or stock pot over medium high heat. Sear the bone-in, skin-on chicken breast on all sides. Remove the chicken from the pan.
- In the same pan, add diced onions, carrots and celery. Sauté for 3-4 minutes. Then, add the minced garlic, sauté until fragrant. Stir in the bone broth and traditional low-sodium chicken stock. Add the bay leaves and season with salt and pepper to taste.
- Next, add the bone-in chicken back into the broth. Bring to a boil, reduce the heat, cover and allow the chicken to finish cooking. May take 30-35 minutes. Remove the chicken. Once it’s cool, dice or shred it into small bites ensuring to discard the bones.
- Stir in the shredded chicken, add the pasta and cook until tender. 7-8 minutes. Remove the soup from the heat, stir in the fresh squeezed lemon juice, fresh parsley and dill. Serve hot.
Nutrition
Serving: 1serving, Calories: 295kcal, Carbohydrates: 15g, Protein: 40g, Fat: 8g, Saturated Fat: 2g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 0.1g, Cholesterol: 102mg, Sodium: 302mg, Potassium: 852mg, Fiber: 1g, Sugar: 4g, Vitamin A: 2823IU, Vitamin C: 9mg, Calcium: 41mg, Iron: 1mg