Description
This Chicken Noodle Soup Classic provides a rich, golden broth and tender pieces of chicken, offering comfort and nourishment. It's simple, honest, and filled with love, perfect for a chilly afternoon.
Ingredients
Scale
1.5 lbs Boneless Skinless Chicken Breast or Thighs
8 cups Low-Sodium Chicken Broth
8 oz Wide Egg Noodles
3 large Carrots, peeled and sliced into rounds
3 stalks Celery, chopped into bite-sized pieces
1 medium Yellow Onion, finely diced
3 cloves Garlic, minced
2 tbsp Olive Oil
1/4 cup Fresh Parsley, chopped
1 sprig Thyme
1 Bay Leaf
Salt and Black Pepper to taste
Instructions
- Heat the olive oil in a large Dutch oven over medium heat. Add the diced onion, carrots, and celery. Cook for about 6 to 8 minutes until the onions become translucent and soft
- Stir in the minced garlic, fresh thyme, and the bay leaf. Sauté for another 60 seconds until fragrant
- Pour in the chicken broth and add the raw chicken breasts. Bring to a boil, then reduce to a low simmer. Cover and cook for 15 to 20 minutes until the chicken is cooked through
- Remove the chicken, shred it, and return it to the pot
- Bring the soup back to a gentle boil and add the wide egg noodles. Cook according to package instructions until al dente
- Stir in the fresh parsley. Season with salt and pepper as needed, then serve
Notes
If you have leftovers, store the cooked noodles separately from the broth to prevent sogginess.
For a gluten-free option, substitute egg noodles with brown rice noodles or quinoa.
- Prep Time: 20 mins
- Cook Time: 40 mins
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 285 kcal
- Sugar: 2 g
- Sodium: 650 mg
- Fat: 6 g
- Saturated Fat: 1 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 3 g
- Protein: 24 g
- Cholesterol: 73 mg