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(Photo: Sian Richards)
This most classic of soup recipes is everything we’re looking for on a cold day.
9 cups homemade chicken broth, recipe link below
2 celery stalks, diced with leaves, about 1 cup
1 small leek, sliced (white and light-green parts only)
1 large carrot, diced, about 1 cup
1/4 tsp savory
1/4 tsp salt
4 skinless, boneless chicken thighs
2 cups egg noodle pasta
1/4 cup chopped parsley
BOIL chicken broth in a large pot. Add celery, leek, carrot, savory and salt. Season with fresh pepper. Return to a boil, then reduce heat to medium. Gently boil until vegetables are tender, 10 min.
ADD chicken thighs and continue cooking until no pink remains, about 10 min. Transfer chicken to a plate. Cool slightly and shred using 2 forks.
ADD noodles and cook until just tender, 5 to 7 min. Stir in chicken and parsley.
Calories 326, Protein 32g, Carbohydrates 27g, Fat 9g, Fibre 3g, Sodium 913mg.
Excellent source of Vitamin A.
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