Soup - Eat n park chicken noodle soup recipe (2024)

Ingredients:

• 1.4 lb / 700g bone in (, skin on chicken thigh fillets (Note 1))
• Salt and pepper
• 1 - 2 tbsp olive oil (, separated)
• 2 tsp dried thyme
• 2 tsp oregano
• 1 small onion (, diced (brown, white or yellow))
• 2 garlic cloves (, crushed)
• 2 cups celery (, chopped (Note 2))
• 2 cups carrots (, chopped (Note 2))
• 3 cups chicken broth/stock
• 3 cups water
• 6 oz / 200g thick egg pasta ((or other pasta of choice) (Note 3))
• Finely chopped parsley for garnish ((optional))

Nutrition:

• Serving Size: 659 g
• Calories: 437 kcal
• Carbohydrate: 42 g
• Protein: 34.5 g
• Fat: 15.7 g
• Saturated Fat: 3 g
• Cholesterol: 105 mg
• Sodium: 762 mg
• Fiber: 4.6 g
• Sugar: 6.2 g

How to cook:

1. Season chicken generously with salt and pepper.
2. Heat 1 tbsp oil in a dutch oven or large pot over medium high heat.
3. Add chicken, skin side down, and cook until brown - 1 1/2 to 2 minutes. Turn and cook the other side for 2 minutes. Transfer to a plate.
4. Turn the heat down to medium low. Discard all but about 1 tbsp fat from the pot. If you don't have any fat, add 1 tbsp olive oil (or 2 tbsp if there is not much chicken fat), then add the onion, garlic, thyme and oregano.
5. Cook for 2 minutes, then add the celery and carrots. Cook for 3 minutes.
6. Add a splash of the chicken broth and mix in, scraping the bottom of the pot.
7. Return the chicken and juices into the pot, add the chicken broth and water.
8. Turn the heat up to medium to bring to a simmer. Place the lid on and cook for 30 minutes, or until the chicken is cooked enough to shred.
9. Remove the chicken into a large bowl or plate.
10. Add the pasta into the pot. (Note 3)
11. While the pasta is cooking, remove the skin from the chicken and scared it. Then shred the flesh into chunks using 2 forks.
12. Return the chicken to the pot. Season to taste with salt and pepper.
13. Serve, garnished with parsley if desired.

Notes: Every day - Chicken Noodle Soup, Every day - Chicken Noodle Soup . Available every day! Calories: 140. View all nutrition information. Calories: 140. View all nutrition information

Ingredients:

• 2 pounds bone-in, skin-on chicken thighs
• 2 teaspoons kosher salt, divided, more to taste
• 1 tablespoon olive oil
• 1 large leek, white and light green parts coarsely chopped
• 3 medium carrots, diced
• 3 stalks celery, diced
• 2 cloves garlic, minced
• 1 teaspoon dried thyme
• 1/2 teaspoon freshly ground black pepper
• 8 cups low-sodium chicken broth
• 1 cup water
• 1 bay leaf
• 6 ounces egg noodles
• 1/4 cup coarsely chopped fresh parsley
• 1 tablespoon freshly squeezed lemon juice

Nutrition:

• Calories: 464 kcal
• Carbohydrate: 18 g
• Cholesterol: 202 mg
• Fiber: 2 g
• Protein: 44 g
• Saturated Fat: 7 g
• Sodium: 822 mg
• Sugar: 3 g
• Fat: 26 g
• Unsaturated Fat: 0 g

How to cook:

1. Gather the ingredients.
2. Heat a large Dutch oven or other heavy-duty pot over medium-high heat. Season the chicken all over with 1 teaspoon of salt. Once the pot is hot, add the oil and tilt the pot, swirling slightly, so the bottom is evenly coated. Add the chicken thighs in a single layer, skin-side down.
3. Cook the chicken, undisturbed, until the skin is crisp and golden brown, about 7 minutes. Use tongs to remove the chicken to a plate and set aside.
4. Reduce the heat to medium. Add the leeks and sauté until they begin to soften, about 2 minutes. Add the carrots and celery; sauté for 2 more minutes. Add the garlic, thyme, pepper, and remaining 1 teaspoon of salt. Cook, stirring occasionally, until just fragrant, about 30 seconds.
5. Add the chicken broth, water, and bay leaf. Stir, scrapping the bottom of the pot to loosen any browned bits. Increase the heat to high and bring the soup to a simmer.
6. Meanwhile, remove the skin from the chicken thighs along with any excess fat. Enjoy the chicken skins as a delicious salad topper or make chicken skin chips.
7. Once the broth is simmering, return the chicken to the pot with any juices from the plate, ensuring the thighs are fully submerged. Reduce the heat to low and simmer, uncovered, until the chicken is tender and cooked through, 20 to 25 minutes. Use a spoon to skim off any excess fat that floats to the top, if necessary.
8. Remove the chicken from the pot and set aside. Remove the bay leaf and discard. Add the egg noodles and stir. Adjust the heat as needed to maintain a simmer and cook until the noodles according to the package directions to al dente.
9. Meanwhile, shred the chicken and discard the bones (or save them for chicken broth).
10. Once the noodles are cooked, remove from the heat, return the shredded chicken to the pot along with the parsley and lemon juice. Adjust the seasoning, and serve immediately.

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Ingredients:

• 1⁄2 Tbsp olive oil
• 3 medium carrots
• peeled and chopped
• 3 ribs celery
• chopped
• 1 small onion
• chopped
• 1 clove garlic
• peeled
• 12 cups low-sodium chicken stock
• 1 bay leaf
• 2 cups shredded leftover chicken
• 2 oz dried egg noodles
• Salt and black pepper to taste
• Chopped fresh parsley for garnish (optional)

Nutrition:

• Calories: 225 calories

How to cook:

1. Heat the olive oil in a pot over medium heat. Add the carrots, celery, onion, and garlic and sauté for 5 minutes, until the vegetables just begin to soften. Add the stock and bay leaf and cook over low heat for about 15 minutes, until the carrots are just tender. Add the chicken and noodles and continue cooking for about 5 minutes, just until the noodles are soft. Taste and adjust seasoning with salt and black pepper if necessary. Discard the bay leaf and garlic clove. Garnish with parsley before serving, if using.

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Ingredients:

• 1 tablespoon canola oil
• 8 cups water
• 2 tablespoons water
• 2 large celery ribs, finely diced
• 3 medium carrots, peeled and thinly sliced
• 2 -3 garlic cloves, minced
• 1 small onion, minced
• 2 vegetable bouillon cubes
• 1 teaspoon salt free herb and spice seasoning mix
• 1/2 teaspoon dried dill
• 6 ounces short fine egg noodles
• 6 ounces baked pressed tofu, finely diced
• salt
• fresh ground pepper

Nutrition:

• Calories: 169.9 calories
• Fat: 4.8 grams
• Saturated Fat: 0.7 grams
• Cholesterol: 24 milligrams
• Sodium: 56.8 milligrams
• Carbohydrate: 25.9 grams
• Fiber: 2.4 grams
• Sugar: 3.1 grams
• Protein: 6.5 grams

How to cook:

1. Heat the oil slowly with 2 Tbs water in a large soup pot.
2. Add the celery, carrots, garlic and onion.
3. Saute over medium heat for 10 minutes or until the vegetables begin to soften.
4. Add 8 cups of water, bouillon cubes, seasoning mix, and dried dill.
5. Bring to a simmer, then cook at gentle simmer for 15 minutes, or until the vegetables are tender.
6. Raise the heat and bring to a more vigorous simmer.
7. Add the noodles and cook at a steady simmer for 5-8 minutes or until the noodles are al dente.
8. Add the diced tofu, then season to taste with salt and pepper.
9. Serve at once.
10. *As the soup stands, the noodles quickly absorb the liquid.
11. If you plan on having leftovers of the soup, add a cup or so of additional water before you store and adjust the seasonings.
12. That way the soup can develop more flavor as it stands.

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