This chicken noodle soup is another one of my go-to recipes. I love the flavors and the fact that you have everything (meat, vegetables, herbs, onions) in just one pot.
Even though it is a soup, I make this any time of the year, not just during winter.
Chicken noodle soup
Course: Main dishesDifficulty: EasyServings
3
servingsPrep time
20
minutesCooking time
50
minutesIngredients
1 onion
2 medium carrots
1 medium sweet potato
2 tsp olive oil
2 cups (500 ml) water
2 Chicken leg quarters
2 Tbsp chopped tarragon
3 Tbsp chopped parsley
Salt to taste
3 oz (about 80 g) rice vermicelli (if you are on AIP or paleo diets replace with sweet potato glass noodles or omit completely)
Instructions
- Peel and slice your onion in tiny pieces and make it sweat on medium heat in the olive oil in a French (or Dutch) oven.
- In the meantime, peel and slice the carrots and sweet potato. Transfer them to the French oven along with the parsley, tarragon and pinch of salt. Add the chicken legs and pour the water on the whole thing. Cover the French oven.
- Let it cook for about 45 minutes or until carrots and sweet potato are tender and the chicken is cooked. Then turn off the heat. Remove the chicken legs from the French oven and put them on a plate.
- Optional step: using an immersion blender, briefly mix (for 2 seconds) your vegetables in order to thicken your broth and give it more flavor.
- Prepare the noodles according to instructions written on the package (they might change slightly from on brand to another and depending on the type of noodles you are using). I usually just add the noodles to the soup which is still extremely hot, so they cook directly in the soup in 5 minutes, even though my French oven is out of the stove. In the meantime, shred the chicken legs, then add the shredded chicken back to the soup. And voilà.
Bon appétit !
Did you make this recipe?
Tag @gohealthywithbea on Instagram and hashtag it #gohealthywithbea
Like this recipe?
Like us on Facebook
Advertisements
