Description
A comforting bowl of chicken noodle soup with tender chicken, nourishing vegetables, and slurp-worthy noodles in a delicious broth.
Ingredients
Scale
- 2 Chicken Breast or Thighs
- 8 oz Egg Noodles
- 2 Carrots, chopped
- 2 stalks Celery, chopped
- 1 Onion, chopped
- 3 cloves Garlic, minced
- 6 cups Chicken Broth
- 1 tsp Dried Thyme
- 1 tsp Dried Parsley
- Salt and Pepper to taste
- 1 tbsp Olive Oil
Instructions
- In a pot, place the chicken with about 6 cups of broth. Simmer until cooked through, about 15-20 minutes. Remove and shred once cooled.
- In a separate large pot, heat olive oil. Sauté chopped onions, garlic, carrots, and celery until soft, about 5-7 minutes.
- Pour in remaining broth and bring to a gentle boil.
- Add egg noodles; cook according to package instructions, usually about 7-8 minutes until tender.
- Stir in shredded chicken, dried herbs, salt, and pepper. Let it simmer for another 5 minutes.
- Taste and adjust seasoning if needed.
- Ladle the soup into bowls and top with fresh parsley if desired. Serve and enjoy!
Notes
Chop veggies the night before to save time. Freeze leftovers for busy days. Let soup simmer longer for deeper flavor, but watch the noodles.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg