Easiest Way to Make Spinach Shirataki Noodles

Chicken Noodle Soup With Egg Noodles

Soy free • gluten free.

Recipe Summary Chicken Noodle Soup With Egg Noodles

Don't have time to make a homemade version of chicken noodle soup? Try this one and you won't regret it!

Ingredients | Spinach Shirataki Noodles

1 (3 1/2) pound chicken, cut into 8 pieces

4 (16 ounce) cans low-sodium chicken broth

2 carrots, peeled and thinly sliced

2 stalks celery, sliced

½ cup chopped onion

1 (8 ounce) package dried egg noodles

½ cup finely chopped fresh parsley

1 tablespoon freshly squeezed lemon juice

salt and ground black pepper to taste

Directions

Combine chicken and chicken broth in a large, heavy pot over medium-high heat; bring to a boil. Reduce heat, cover partially, and simmer until chicken is no longer pink at the bone and the juices run clear, about 20 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Remove chicken with tongs and transfer to a large bowl. Allow chicken and broth to cool slightly.

Remove skin and bones from cooled chicken and discard. Cut chicken meat into bite-sized pieces. Skim fat off the top of the cooled broth and discard.

Return chicken broth to a simmer. Add carrots, celery, and onion to the broth and simmer until vegetables soften, about 8 minutes. Stir in chicken, egg noodles, parsley, and lemon juice and simmer until noodles are tender, about 5 minutes. Season with salt and pepper.

To make 1 day ahead, prepare through step 2 and cover chicken meat and broth separately and refrigerate. Bring broth to boil before continuing.

Info | Spinach Shirataki Noodles

prep: 30 mins cook: 45 mins total: 1 hr 15 mins Servings: 8 Yield: 8 servings

TAG : Chicken Noodle Soup With Egg Noodles

Soups, Stews and Chili Recipes, Soup Recipes, Noodle Soup Recipes,