This is a classic chicken noodle soup with bright lemony flavor. Because the noodles are whole-wheat, they have added pleasant chewiness-not to mention more fiber and nutrients-than the regular variety. Pair this delicious soup with crusty bread and red wine.
- 2 tablespoons olive oil
- 2 pounds bone-in, skinless chicken breasts
- ½ teaspoon black pepper
- 1 ¾ teaspoons kosher salt
- 8 cups unsalted chicken stock
- 1 ½ cups chopped yellow onions (from 1 onion)
- 1 cup diagonally sliced carrots (from 1 to 2 carrots)
- 1 cup diagonally sliced celery (from 2 celery stalks)
- 1 ½ teaspoons minced garlic (from 2 garlic cloves)
- 3 fresh thyme sprigs
- 8 ounces uncooked whole-wheat egg noodles
- ½ teaspoon lemon zest plus 1/3 cup fresh juice (from 2 lemons)
- 2 tablespoons chopped fresh flat-leaf parsley
- Step 1
Heat the oil in a large nonstick skillet over medium-high. Sprinkle the chicken with the pepper and 1/2 teaspoon of the salt. Add the chicken to the skillet; cook until golden brown, about 3 minutes per side. Transfer the chicken to a 6-quart slow cooker. Stir the stock, onions, carrots, celery, garlic, thyme sprigs and remaining 1 1/4 teaspoons salt into the slow cooker. Cover and cook on LOW until the vegetables are tender, about 3 hours and 30 minutes. Add the noodles; cover and cook on LOW until the noodles are al dente and the chicken is done, 30 minutes to 1 hour. Discard the thyme sprigs.
Remove the chicken from the slow cooker; cool slightly. Remove and discard the bones from the chicken. Shred the chicken using 2 forks. Return the shredded chicken to the slow cooker; stir in the lemon zest, juice and parsley. Ladle the soup into bowls and serve hot.
Multicooker Directions: In Step 1, transfer the browned chicken to the inner pot of a 6-quart multicooker. Stir the stock, onions, carrots, celery, garlic, thyme sprigs and remaining 1 1/4 teaspoons salt into the pot. Lock the lid; turn Pressure Valve to “Venting.” Cook on SLOW COOK [Normal] until the vegetables are tender, about 4 hours. Add the noodles to the pot; stir. Re-lock the lid; ensure that the Pressure Valve is turned to “Venting.” Cook on SLOW COOK [Normal] until the noodles are al dente and the chicken is done, 30 minutes to 1 hour. Discard the thyme sprigs. Debone and shred the chicken as in Step 2, and return to the pot; stir in the lemon zest, juice and parsley. Ladle the soup into bowls and serve hot.
Serving Size: serving size: 1 1/2 cups Per Serving: 274 calories; protein 29g; carbohydrates 28g; dietary fiber 4g; sugars 4g; fat 6g; saturated fat 1g; niacin equivalents 13.1mg; vitamin b6 0.7mg; sodium 619mg; calories from fat 54kcal.