Homemade Chicken Noodle Soup Recipe Video
Ingredients
| Olive oil | 2 Tablespoon | |
| Onion | 1 Cup (16 tbs), diced | |
| Celery stalks | 2 Medium, diced | |
| Carrots | 1 Large, diced | |
| Red peppers | 1⁄2 Medium, diced | |
| Garlic | 1 Clove (5 gm), minced | |
| Chicken breast boneless skinless | 2 Large, poached and diced | |
| Celery leaves | 1⁄4 Cup (4 tbs) | |
| Parsley | 1⁄4 Cup (4 tbs) | |
| Pearled barley | 1⁄4 Cup (4 tbs) | |
| Egg noodles | 2 Cup (32 tbs) | |
| Chicken stock | 6 Cup (96 tbs) | |
| Salt | 1 Teaspoon | |
| Pepper | 1 Teaspoon |
Nutrition Facts
Serving size
Calories 384 Calories from Fat 93
% Daily Value*
Total Fat 10 g16.1%
Saturated Fat 2.1 g10.7%
Trans Fat 0 g
Cholesterol 71.8 mg23.9%
Sodium 745.2 mg31.1%
Total Carbohydrates 45 g15.1%
Dietary Fiber 3.6 g14.6%
Sugars 7.1 g
Protein 26 g52%
Vitamin A 53.4% Vitamin C 35.8%
Calcium 5.2% Iron 12%
*Based on a 2000 Calorie diet
Directions
1. In a pot on medium high, heat oil, add in the onion, celery, carrot, red pepper, garlic and saute it for about 5 minutes until soft.
2. Pour in the chicken stock, celery leaves, parsley, chicken breast, egg noodles, pearl barley, salt and pepper to taste. Mix well. Cover and bring the soup to a boil.
3. Once it starts boiling , lower the temperature and let it simmer for 110 - 115 minutes, stirring in between intervals.
SERVING
4. Serve the chicken noodle soup hot with crackers or a slice of toasted wheat bread.
Chef
