/rating_off.png "1 Star")
Loading...| 1 whole bone-in chicken breast , with skin | |
| 1 onion , cut into thin wedges | |
| 4 sprigs fresh parsley | |
| 1/2 teaspoon lemon zest | |
| 1 sprig fresh mint | |
| 6 cups chicken stock | |
| 1/3 cup thin egg noodles | |
| 2 tablespoons chopped fresh mint leaves | |
| salt to taste | |
| 1/4 teaspoon freshly ground white pepper |
| 1. | In a large pot, add chicken breast, onion wedges, fresh parsley, lemon zest, fresh mint, and chicken stock and bring to a boil. |
| 2. | Reduce heat and simmer for about 30 minutes or until chicken is fully cooked. |
| 3. | Remove chicken and let cool. Once cooled, remove the skin and shred the meat. |
| 4. | Return chicken to the pot and add egg noodles, fresh mint leaves, salt, and white pepper. |
| 5. | Simmer for another 10 minutes or until noodles are cooked through. |
| 6. | Serve hot and enjoy! |
High in protein, comforting and satisfying meal, perfect for cold weather.
High in sodium due to chicken stock, may not be suitable for those with dietary restrictions.
Chicken is an excellent source of protein, which is essential for muscle growth and repair. The fresh herbs used in this recipe add a boost of antioxidants and vitamins to the soup.
Leave a Reply