Hearty Chicken Noodle Soup Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 2 T. oil
8 oz. Swiss chard, stems and leaves separated, stems chopped fine and leaves chopped into 1-inch pieces
1 onion, halved and sliced thin
2 carrots, peeled and cut into 1/2-inch pieces
1 celery rib, cut into 1/2-inch pieces
1 tsp. minced fresh thyme, or 1/4 tsp. dried
1 bay leaf
2 T. flour
8 c. chicken broth
12 oz. boneless, skinless chicken breasts (about 2), trimmed
1 c. wide egg noodles
salt and pepper
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Directions: |
Directions:1. Heat the oil in a large Dutch oven over medium heat until shimmering. Add the chard stems, onion, carrots, celery, thyme, and bay leaf and cook until the vegetables are slightly softened, about 5 minutes. Stir in the flour and cook until golden, about 1 minutes.
2. Slowly whisk in the broth until smooth and bring to a simmer. Reduce the heat to medium-low, add the chicken, an cook until the chicken registers 160 to 165 degrees on an instant-read thermometer, 10 to 15 minutes. Remove the chicken from the broth; when cool enough to handle, shred the chicken into bite-sized pieces.
3. Discard the bay leaf. Add the egg noodles and continue to simmer until the vegetables and noodles are tender, about 7 minutes. Stir in the shredded chicken and chard leaves and cook until the chard leaves are tender, about 5 minutes. Season with salt and pepper to taste and enjoy. |
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Personal
Notes: |
Personal
Notes: Mom requested this recipe. I don't have Swiss chard on hand, so I substitute spinach leaves for the chard leaves and don't use anything for the stems. I also omit the bay leaf when I don't have one on hand.
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