Chicken Vegetable Soup Recipe
Photography: Mark Boughton, Styling: Teresa Blackburn
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Ingredients
1 tablespoon olive oil
3 garlic cloves, chopped
2 medium onions, chopped
1 (2-inch) piece of ginger, peeled
and chopped
3 carrots, peeled and sliced
2 parsnips, peeled and sliced
9 cups low-sodium, fat-free chicken broth
1 teaspoon salt
˝ teaspoon freshly ground black pepper
3 cups shredded cooked chicken
1 1/2 cups cooked egg noodles
Instructions
3 garlic cloves, chopped
2 medium onions, chopped
1 (2-inch) piece of ginger, peeled
and chopped
3 carrots, peeled and sliced
2 parsnips, peeled and sliced
9 cups low-sodium, fat-free chicken broth
1 teaspoon salt
˝ teaspoon freshly ground black pepper
3 cups shredded cooked chicken
1 1/2 cups cooked egg noodles
1. Heat olive oil in a large heavy pot over low heat. Add garlic, onions and ginger; sauté until soft and golden, about 10 minutes, stirring frequently. Add carrots and parsnips; cook, covered, until vegetables are tender, about 10 minutes.
2. Add broth, salt and pepper. Bring to a boil over high heat; reduce heat and simmer 20 minutes.
3. Add shredded chicken and noodles; simmer until thoroughly heated. Serves 10.
Recipe by Margo Rudman Gold, "Soup and the City," Relish Classic Dishes, Feb. 2008.
Nutritional Information
2. Add broth, salt and pepper. Bring to a boil over high heat; reduce heat and simmer 20 minutes.
3. Add shredded chicken and noodles; simmer until thoroughly heated. Serves 10.
Recipe by Margo Rudman Gold, "Soup and the City," Relish Classic Dishes, Feb. 2008.
Per serving: 160 calories, 3.5g fat, 16g prot., 45g carbs., 3g fiber, 690mg sodium.
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