Chicken Noodle Soup | TahoeDailyTribune.com
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Chicken Noodle Soup

by Rocco DiSpirito
For The Associated Press
This Nov. 21, 2011 photo shows Rocco DiSpirito's recipe for chicken noodle soup in Concord, N.H. This soup uses real chicken and fresh vegetables, like carrots and onions, which are a great source of vitamins. (AP Photo/Matthew Mead)
AP | FR170582 AP

Start to finish: 45 minutes (20 minutes active)

Servings: 8

2 quarts (8 cups) reduced-sodium chicken broth

11⁄2 cups diced (1-inch pieces) carrots

11⁄2 cups chopped (1-inch pieces) yellow onion

1 cup (1-inch pieces) celery

3 bone-in chicken thighs (about 1 pound), skin removed

4 sprigs fresh thyme, tied together with kitchen string

2 bay leaves

1 cube salt-free vegetable bouillon

16 ounces Shirataki noodles, rinsed with cold water

1⁄2 teaspoon Old Bay Seasoning

Salt and ground black pepper

In a 6-quart stockpot over medium heat, combine the broth, carrots, onions, celery, chicken thighs, thyme, bay leaves and bouillon cube. Bring to a very gentle simmer and cook until the vegetables are tender and chicken is cooked through, about 25 minutes.

Meanwhile, cut the Shirataki noodles into pieces about 3 inches long.

Remove the chicken thighs from the soup and place on a cutting board. Remove and discard the bones. Shred the chicken meat, then return it to the soup along with the noodles and Old Bay Seasoning.

Season with salt and pepper, then remove and discard the bay leaves and thyme. Skim any fat off the top of the soup, then ladle into 8 serving bowls.

Nutrition information per serving: 93 calories; 3 g fat (31 percent calories from fat) (1 g saturated); 2 mg cholesterol; 6 g carbohydrate; 10 g protein; 1 g fiber; 659 mg sodium.


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