Who doesn’t love chicken soup? This easy version can be made any night of the week.
1 small onion, cut into ½-inch pieces
4 cups chicken broth, low sodium
2 medium carrots, cut into ¼-inch rounds
2 celery stalks, cut into ¼-inch dice
½ teaspoon kosher salt, plus more to taste
¼ teaspoon freshly ground black pepper
2 to 3 sprigs fresh thyme, leaves removed and stems discarded
¾ to 1 pound mixed chicken breasts and thighs, boneless and skinless, cut into ½-inch pieces
½ cup medium egg noodles
3 to 4 sprigs fresh parsley, leaves removed and chopped
Nutritional information per serving (1 cup): Calories 129 (44% from fat) • carb. 6g • pro. 12g • fat 6g • sat. fat 2g • chol. 38mg • sod. 479mg • calc. 21mg • fiber 1g
Put the butter into the blender jar. Set timer for 8 minutes and temperature on Medium. Once the butter begins to melt, add the onion. Cover the blender jar and stir, using about 10 quick bursts to break up the onion. Sauté until softened, stirring occasionally. Add the broth, carrots, celery, salt, pepper and thyme; stir to mix. Set timer for 15 minutes and temperature on High to bring mixture to a boil. Once soup boils, switch to Medium for 30 minutes, stirring gently on occasion. After 10 minutes, slowly and carefully add the chicken through the lid opening. After another 10 minutes lapses, slowly add egg noodles through the lid opening. Once time expires add the chopped parsley. Taste and adjust seasoning as desired.