Hearty Chicken Noodle Soup
- 1 of 3 Broth: In a large pot, combine chicken, onions, carrot, celery, garlic, bay leaves, peppercorns, thyme and 12 cups water.
- 2 of 3 Bring to a boil; reduce heat and simmer, covered, 20 minutes. Remove chicken thighs to a cutting board and shred meat from bones. Reserve meat and add bones back to pot. Continue to simmer, covered, 60 minutes. Strain broth into a second large pot. Discard bones and other solids.
- 3 of 3 Soup: Skim broth; bring to a boil. Add carrots, celery, bouillon cubes and salt. Stir in noodles and cook about 7 minutes or until noodles and vegetables are tender. Stir in parsley and reserved chicken. Cook 1 minute to heat chicken.
Servings Per Recipe: 6
Per Serving: 137 mg chol., 15 g Fat, total, 384 kcal cal., 0 null Mark as Free Exchange, 864 mg sodium, 36 g pro., 3 g fiber, 25 g carb., 4 g sat. fat