Chicken Noodle Soup for Two

chicken

🥗Healthier: turkey

💰Cheaper: chicken thighs

Turkey is leaner; chicken thighs are more affordable.

noodles

🥗Healthier: whole grain noodles

💰Cheaper: egg noodles

Whole grain noodles offer more fiber; egg noodles are often cheaper.

Melt 1 tablespoon of butter in a medium or large saucepan over medium low heat.

Add 1 cup of matchstick carrots and half of a small chopped onion to the saucepan.

Increase the heat to medium and cook, stirring, until softened, about 3 to 4 minutes.

Add 1 clove of minced garlic and stir, cooking for 30 seconds.

Pour in 4 cups of low sodium chicken stock, along with 1/2 teaspoon of salt and 1/4 teaspoon of coarsely ground black pepper.

Increase heat to high and cover the pot to bring it to a boil.

While waiting for the broth to boil, cut 1/2 pound of boneless, skinless chicken thighs into 1/2 inch pieces.

Once the broth is boiling, stir in the chicken pieces and bring back to a boil.

Reduce the heat to a simmer and cook, stirring occasionally, until the chicken is cooked through, about 1 minute.

Increase the heat to high again and stir in 3/4 cup of uncooked fine egg noodles.

Bring it back up to a boil, then reduce to a simmer and cook until the noodles are soft to your liking, just a few minutes.

Taste and add more salt and pepper if desired.

Ladle the soup into two bowls and serve.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens