Description
A heartwarming Chicken Noodle Soup made with tender chicken, flavorful vegetables, and chewy egg noodles in a savory broth, perfect for chilly days.
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (about 1.5 lbs)
- 2 medium carrots, sliced
- 2 celery stalks, chopped
- 1 medium onion, diced
- 2 garlic cloves, minced
- 8 cups low-sodium chicken broth
- 2 cups egg noodles
- 1 tsp dried thyme
- Salt and pepper to taste
- Fresh parsley (for garnish, optional)
Instructions
- Prep your ingredients by chopping the vegetables and mincing the garlic.
- In a large pot over medium heat, add a splash of olive oil and sauté the diced onions until they turn translucent, about 5 minutes.
- Add the sliced carrots, chopped celery, and minced garlic into the pot and stir for about a minute.
- Place the boneless chicken breasts in the pot to combine with the veggies.
- Add enough chicken broth to cover all the ingredients, typically around 8 cups, and bring it to a gentle boil.
- Once boiling, lower the heat slightly, stir in the egg noodles and dried thyme, cooking until the noodles are soft but still al dente, about 6-8 minutes.
- Season with salt and pepper to taste and sprinkle fresh parsley on top if desired before serving.
Notes
For added depth of flavor, try using homemade broth. This recipe is easily doubled and is freezer-friendly for future meals.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg