Description
Warm up with this comforting Chicken Noodle Soup, featuring tender chicken and fresh vegetables in a flavorful broth. Perfect for cozy evenings or whenever you need a hug in a bowl.
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (1.5 lbs)
- 2 medium carrots, sliced
- 2 stalks celery, chopped
- 1 medium onion, diced
- 3 cloves garlic, minced
- 8 cups low-sodium chicken broth
- 8 oz egg noodles (2 cups)
- 1 tsp dried thyme
- 1 bay leaf
- Salt and pepper to taste
Instructions
- Chop the veggies: Dice the onion, slice the carrots, and chop the celery into bite-sized pieces.
- Sauté aromatics: Heat a splash of olive oil in a large pot over medium heat. Add onions and garlic; cook until translucent (about 3 minutes).
- Add vegetables: Stir in carrots and celery with a pinch of salt; cook for another 5 minutes until slightly softened.
- Cook chicken: Add chicken breasts, thyme, bay leaf, and enough broth to cover everything. Simmer on medium heat for about 20 minutes until chicken is cooked through.
- Add noodles: Remove the chicken to shred it with two forks. Return shredded chicken to the pot along with egg noodles; cook until noodles are tender (about 7 minutes).
- Season & serve: Taste soup and adjust seasoning as needed. Ladle into bowls while hot and enjoy!
Notes
- For a gluten-free version, substitute egg noodles with gluten-free pasta.
- Enhance flavor by adding fresh herbs like parsley or a squeeze of lemon before serving.
- Store leftovers in airtight containers for up to three days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 2g
- Sodium: 800mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 75mg