Chicken Noodle Soup

Name: Chicken Noodle Soup
Ingredients: 1 medium onion, diced; 1 Tbsp (15 mL) butter; 1 Tbsp (15 mL) olive or vegetable oil; 1 Tbsp (15 mL) olive or vegetable oil; ¼ cup (60 mL) red lentils; 2 garlic cloves, minced; 1 carrot, diced; 1 celery stalk, diced; 2 cups (500 mL) cooked white beans, or a 19 oz (540 mL) can, rinsed and drained; 8 cups (2 L) chicken or vegetable stock; 1 skinless, boneless chicken breast or 2 thighs (about ½ lb/250 g); 1 skinless, boneless chicken breast or 2 thighs (about ½ lb/250 g); ¼ cup (60 mL) pearl or pot barley; ¼ cup (60 mL) pearl or pot barley; 8 cups (2 L) chicken or vegetable stock; ½ tsp (2.5 mL) turmeric (optional); Salt and pepper to taste; Salt and pepper to taste; Fresh cilantro or parsley, chopped (optional); Fresh cilantro or parsley, chopped (optional); 1½ cups (375 mL) chopped broccoli (florets quite small, about fingertip size, tough outer stems removed); 1 skinless, boneless chicken breast or 2 thighs (about ½ lb/250 g); 1½ cups (375 mL) dry pasta (egg noodles are traditional, but any kind will do); 1½ cups (375 mL) dry pasta (egg noodles are traditional, but any kind will do)

Preparation info

Serves
6 to 8

Difficulty
Easy

Appears in

Spilling The Beans

By Julie Van Rosendaal and Sue Duncan

Published 2011

About

We’ve added white beans, barley, and red lentils to a basic chicken noodle soup to boost nutrition while keeping the essential character of the soup intact. Poaching the entire chicken breast in the soup before cutting it up ensures the chicken is cooked gently, keeping it tender and flavourful. Always much preferred over nasty and rubbery, which can happen if the chicken is boiled. Feel free to use skinless chicken thighs, which are less expensive and tend to have more flavour than chicken

Ingredients

Soup

Ingredients

Method