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Chicken Noodle Soup with Browned Onions & Swiss Chard
Onions cooked until golden brown add rich, sweet flavor to this delicious and satisfying chicken noodle soup.
  • 1 tablespoon plus 1 teaspoon olive oil
  • 1 large onion, thinly sliced
  • 4 garlic cloves, minced
  • 1/2 pound skinless, boneless chicken breast
  • 1/2 teaspoon oregano
  • 1/2 teaspoon pepper
  • 1/4 teaspoon salt
  • 1-1/2 cups canned chicken broth diluted with 2-1/2 cups water, or 4 cups homemade chicken broth
  • 4 large carrots, sliced
  • 4 ounces spaghetti, broken in thirds
  • 4 cups (loosely packed) 1-inch pieces Swiss chard or spinach

1. In a large nonstick skillet, warm 2 teaspoons of oil over high heat. Add onion and garlic, then reduce heat to medium-high, and saute until onion is lightly browned, four to five minutes.

2. Push onion mixture to one side of skillet; add remaining 2 teaspoons oil and chicken. Sprinkle chicken with 1/4 teaspoon of oregano, 1/4 teaspoon of pepper and 1/8 teaspoon of salt. Cook chicken breast until lightly browned on both sides, about two minutes per side.

3. Add 1/4 cup of diluted chicken broth and stir to loosen any browned bits on bottom of pan. Reduce heat to medium and simmer mixture until the chicken is no longer pink in center, three to four minutes. Transfer chicken and half of browned onion mixture to a plate and cover loosely to keep warm.

4. Transfer remaining browned onion mixture to a large saucepan or Dutch oven and add remaining 3-3/4 cups diluted broth, the carrots, spaghetti, and remaining 1/4 teaspoon oregano, 1/4 teaspoon pepper, and 1/8 teaspoon salt. Cover and bring to a boil over high heat. Reduce heat to medium-low and simmer five minutes.

5. Stir in Swiss chard or spinach, cover, and simmer, stirring frequently, until vegetables and pasta are tender, four to six minutes (spinach will cook faster).

6. Ladle soup into bowls. Cut reserved chicken on an angle into thin slices and arrange on top of each bowl. Spoon reserved browned onion mixture over each and serve.


Nutritional Information
Per serving: 281 calories, 7.5g total fat, 1.3g saturated fat, 4.1g mono49g dietary fiber, 19g protein, 36g carbohydrate, 35mg cholesterol, 663mg sodium.
Good source of: beta-carotene, lutein & zeaxanthin, manganese, niacin, potassium, selenium, vitamin B6.


Date Published: 09/19/2005 > Printer-friendly Version
Servings
4

Prep Time
50