Hearty Chicken Noodle Soup

1. 1

   Place the chicken in a large stockpot and add the water.

2. 2

   Bring to a boil over high heat.

3. 3

   Reduce the heat, cover, and simmer, skimming off fat as needed, for 30 minutes.

4. 4

   Add the whole carrots, whole celery, the onion half, lemongrass, bay leaves, and peppercorns.

5. 5

   Cover and simmer for 1 hour; the chicken should no longer be pink at the bone and the juices should run clear.

6. 6

   An instant-read thermometer inserted into the thickest part of the thigh near the bone should register 165 degrees F (74 degrees C).

7. 7

   Transfer the chicken to a platter and let it rest until cool enough to handle.

8. 8

   Strain the stock, discarding the solids.

9. 9

   Return the strained stock to the pot and set it over high heat.

10. 10

    Stir in the sliced carrots, sliced celery (not the leaves), and the chicken base.

11. 11

    Bring to a boil, then reduce the heat, cover, and simmer until the carrots are tender, about 20 minutes.

12. 12

    Meanwhile, remove and discard the skin from the cooled chicken.

13. 13

    Chop the meat into bite-sized pieces.

14. 14

    Add the noodles and celery leaves to the pot; simmer until the noodles are tender yet slightly firm, about 10 minutes.

15. 15

    Stir in the chicken and cook until heated through, 3 to 5 minutes.

• Calories 256.02 kcal Moderate
• Protein 35.2 g Good Source
• Carbs 19.14 g Moderate
• Total Fat 4.48 g Moderate
• Saturated Fat 0.19 g Low Source
• Trans Fat 0.0 g Low Source
• Cholesterol 128.3 mg High
• Sodium 358.79 mg Moderate
• Fiber 2.76 g Low Source
• Sugar 4.54 g Moderate
• Added Sugar 0.94 g Low Source
• Calcium 25.72 mg Low Source
• Iron 0.91 mg Low Source
• Potassium 262.21 mg Low Source
• Vitamin A 7.92 mcg_rae Low Source
• Vitamin C 1.07 mg Low Source
• Vitamin D 0.0 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Eggs 🥚
• Wheat 🌾
• Gluten
• Celery
• Onions 🧅