Chicken Noodle Soup
Servings: 4
Calories: 595kcal
Ingredients
- 400 grams Chicken breast - cubed
- 300 grams Tagliatelle - any other noodles
- 1½ liters Water
- 4 tbsp Cooking oil
Vegetables
- 300 grams Frozen vegetables - peas, sweet corns, green beans, carrots
- 1 Onion – sliced
- 7 Garlic cloves – roughly chopped
- 2 Zucchinis – cubed
Spices
- 1 tsp Garlic powder
- 1 tsp Onion powder
- ½ tsp Ground white pepper
- ½ tsp Dried Rosemary
- ½ tsp Dried Thyme
- 1 Chicken stock cube
- 2 Bay leaves
- Salt – to taste
Instructions
- Preparation: Slice the onions, roughly chop the garlic, and cube the zucchinis. Cut the chicken into bite-sized pieces. Preheat a pot over medium-low heat.
- Saute: Drizzle cooking oil in the pot, then add onions and garlic. Cook for 4 minutes until browned. Add remaining ingredients, such as the spices, including a quarter cup of water, and stir. Cook until chicken turns white.
- Simmer: Dissolve the chicken stock cube in the mixture, add bay leaves, and pour in 1.5 liters of water. Simmer with the lid closed for 30 minutes on medium-low heat. In the last 9 minutes, add noodles to the pot.
- Serving: Garnish with parsley and red chili bits. Enjoy this quick and delicious Chicken Noodle Soup!
Nutrition
Calories: 595kcal | Carbohydrates: 78g | Protein: 33g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 10g | Trans Fat: 0.1g | Cholesterol: 114mg | Sodium: 1299mg | Potassium: 1038mg | Fiber: 7g | Sugar: 6g | Vitamin A: 4069IU | Vitamin C: 29mg | Calcium: 107mg | Iron: 3mg