Chicken Soup Your Way
Ingredients
Food Safety
Before you start, wash all surfaces and your hands with soap and warm water, and remember to wash your hands, utensils and cutting boards after they touch raw meat or eggs. Avoid cross-contamination by using a different cutting board for your meat and other ingredients. Make sure you’re cooking to safe temperatures and chilling any leftovers within two hours. For more food safety tips, visit our Food Safety at Home Section.
Steps
In a large soup pot, heat a small amount of oil over medium heat and sauté the chicken thighs until browned. Remove to a plate and set aside.
Using the same pan, cook the onion, celery, garlic, ginger, and chile until softened and cooked through, about 5 minutes.
Add chicken broth, basil, carrots, and chicken thighs back to the pot. Bring the soup to a boil, then turn the heat down to low and cook at a simmer for about 20 minutes, or until the chicken thighs are cooked through and no longer pink in the center.
Remove them from the pot and using two forks, shred the meat on a plate before adding back to the soup pot. Stir in whole wheat macaroni and continue to simmer for another 10 minutes.
Before serving, stir in peas, fresh thyme, lime zest, and then cut the lime in half and squeeze the juice from one half into the pot. Season with salt and pepper.
Nutrition Info
| Per 540 g serving | Amount |
|---|---|
| Calories | 250 |
| Protein | 27 g |
| Fat | 7 g |
| Saturated Fat | 2 g |
| Carbohydrate | 23 g |
| Fibre | 3 g |
| Sugar | 5 g |
| Cholesterol | 70 mg |
| Sodium | 230 mg |
| Per 540 g serving | % Daily Value |
|---|---|
| Potassium | 21 |
| Calcium | 6 |
| Iron | 15 |
| Vitamin A | 4 |
| Vitamin C | 25 |
| Vitamin B6 | 27 |
| Vitamin B12 | 33 |
| Folate | 16 |
| Zinc | 29 |
