Whether you're under the weather or feeling just fine, chicken soup
always hits the spot. This simple version, which uses boneless, skinless
chicken thighs, is particularly delicious when garnished with a small handful
of chopped fresh herbs.
Ingredients:
- 6 cups low-sodium chicken broth
- 1 large onion, chopped
- 3 stalks celery, chopped
- 3 large carrots, chopped
- 1 pound boneless, skinless chicken thighs, cut into small pieces
- 1 cup thick ribbon pasta, more if desired
- 1/2 teaspoon salt
- Ground black pepper
Method:
Bring
chicken broth to a boil in a large pot. Reduce heat to a simmer. Stir in onion,
celery and carrot and cook until tender, stirring from time to time, 15 to 20
minutes. Stir in chicken and continue simmering until chicken is cooked
through, 5 to 8 minutes. Stir in pasta and cook until pasta is done, 10 to 12
minutes. Taste and adjust seasoning with salt and pepper before serving.
Nutritional Info:
Per Serving:220
calories (60 from fat), 7g total fat, 1.5g saturated fat, 55mg cholesterol,
420mg sodium, 22g carbohydrate (2g dietary fiber, 6g sugar), 18g protein
Serving:
6 Persons