Chicken Noodle Soup
Prep Time
Makes
Cooking Mode
1 tbsp olive oil
1 ½ cups finely diced onions
2 tbsp tomato sauce
½ tsp ground cumin
1 skinless, boneless chicken breast, diced
1 to 2 cloves garlic, finely chopped
2 cartons chicken broth
2 cups water
2 celery stalks, diced
3 cups loosely packed baby spinach or coarsely chopped Swiss chard
1 cup diced carrots
2 tbsp finely chopped parsley stems
2 tsp dried thyme
black pepper to taste
4 oz thin noodles
1 tbsp olive oil
1 ½ cups finely diced onions
2 tbsp tomato sauce
½ tsp ground cumin
1 skinless, boneless chicken breast, diced
1 to 2 cloves garlic, finely chopped
2 cartons chicken broth
2 cups water
2 celery stalks, diced
3 cups loosely packed baby spinach or coarsely chopped Swiss chard
1 cup diced carrots
2 tbsp finely chopped parsley stems
2 tsp dried thyme
black pepper to taste
4 oz thin noodles
Directions
1Heat oil in a large saucepan or Dutch oven on medium heat. Add onions; cook until softened. Stir in tomato sauce and cumin. Cook, stirring, until the tomato sauce has slightly darkened and thickened, about 3 min. Stir in chicken and garlic; cook until chicken is white and opaque.
2Add the chicken broth, 2 cups (500 mL) water, celery, spinach, carrots, parsley stems, thyme and pepper. Loosely cover and bring to a boil then reduce to a simmer. Add noodles. Cook, uncovered, 6 to 8 min. until noodles are tender.
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