United States

Chicken noodle soup

Clear broth, tender chicken, soft noodles. A hug in a bowl when you're under the weather.

70 minTime

23 gProtein each

mildSpice

Make it your way

Grandma's wayHomemade broth with egg noodles and vegetables.

The original

281kcalsame

23 gproteinsame

2 gfibresame

70minutessame

Chicken noodle soup.

Per serving, worked out from the ingredient table.

Chicken, curry cut (bone in chicken, small pieces)600 g bone in pieces

Water7½ cups

Onion1, diced

Carrot2, sliced

Celery3 sticks, sliced

Garlic3 cloves

Butter1 tbsp

Bay leaf (indian bay leaf)2

Dried mixed herbs (italian seasoning)½ tsp thyme

Wheat noodles150 g egg noodles

Saltto taste

Black pepper½ tsp

Flat leaf parsley2 tbsp, chopped

4 steps

1Simmer chicken in water with bay leaf and salt, skimming foam, 35 minutes.
2Lift out chicken, shred the meat and discard bones.
3Soften onion, carrot, celery and garlic in butter, then add to the broth with thyme. Simmer 10 minutes.
4Add noodles and cook 6 to 8 minutes; return chicken, season and add parsley.

Serve it like this

Ladle into deep bowls, scatter parsley and black pepper, and serve with crackers or crusty bread.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.