Old-Fashioned Chicken Noodle Soup
Quick Garlic Toast
Ingredients
- 1 (3½ to 4-lb) broiler-fryer chicken, cut up, or 3 lb meaty chicken pieces (breast halves, thighs, and/or drumsticks)
- ½ cup chopped onion
- 2 tsp salt
- 1 tsp dried thyme, sage, or basil, crushed
- ¼ tsp black pepper
- 2 bay leaves
- 2 cloves garlic, peeled and halved
- 8 cups water
- 1 cup chopped carrots
- 1 cup chopped celery
- 6 oz dried egg noodles
- 1 Tbsp snipped fresh thyme, sage, or basil (optional)
Instructions
- In a 6- to 8-quart Dutch oven combine the first seven ingredients (through garlic). Pour water over all. Bring to boiling; reduce heat. Simmer, covered, 1½ hours or until chicken is tender.
- Remove chicken from broth. When cool enough to handle, remove meat from bones. Discard bones and skin. Cut meat into bite-size pieces. Discard bay leaves. Skim fat from broth.
- Bring broth to boiling; stir in carrots and celery. Simmer, covered, 7 minutes. Stir in noodles. Simmer, covered, 3 to 5 minutes more or until noodles are tender. Add in chicken pieces and, if desired, fresh thyme. Heat through.
Side Dish Ingredients
- 4 thick slices country bread
- 2 to 3 Tbsp olive oil
- 1 large clove garlic, halved
- Flaky sea salt
Side Dish Instructions
- Brush both sides of the bread slices with olive oil. Heat a large griddle or skillet over medium. Place bread in skillet. Cook 2 to 4 minutes or until toasted on both sides, turning to toast evenly.
- Cool slightly. Rub one side of each slice with a cut side of the garlic. Sprinkle with flaky sea salt.
Nutritional Information
| Main | Side | Total | |
| Servings | 8 | 4 | |
| Calories |
176
|
185
|
361
|
| Fat (g) | 4 | 8 | 12 |
| Sat. Fat (g) | 1 | 1 | 2 |
| Protein (g) | 22 | 3 | 25 |
| Carb (g) | 12 | 22 | 34 |
| Fiber (g) | 1 | 1 | 2 |
| Sodium (mg) | 735 | 266 | 1001 |
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