Description
A comforting bowl of rich broth with tender chicken, chewy noodles, and vibrant veggies, perfect for chilly days.
Ingredients
Scale
- 1 lb boneless, skinless chicken breasts or thighs
- 2 cups egg noodles (or whole wheat/gluten-free noodles)
- 2 carrots, chopped
- 2 celery stalks, chopped
- 1 onion, chopped
- 2 cloves garlic, minced
- 8 cups low-sodium chicken broth (or vegetable broth)
- 1 tsp dried thyme (or fresh)
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Heat a little oil in a large pot over medium heat. Season the chicken with salt and pepper, then cook until golden and no longer pink. Remove and set aside to cool before shredding.
- In the same pot, sauté the chopped onion, carrots, and celery until soft. Add minced garlic and cook until fragrant.
- Pour in the chicken broth and add thyme. Bring to a boil, then simmer for about 10 minutes.
- Add the noodles and cook for an additional 5-7 minutes until tender.
- Shred the chicken into bite-sized pieces and stir back into the pot with fresh parsley. Adjust seasoning as necessary.
Notes
This soup can be made ahead and stored in the fridge for up to three days. You can also freeze individual portions for quick meals later.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 5g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 70mg