Description
Warm and comforting, this homemade Chicken Noodle Soup is perfect for chilly evenings or as a soothing remedy when you’re feeling under the weather.
Ingredients
Scale
- 3 boneless, skinless chicken breasts (about 1.5 lbs)
- 2 medium carrots, diced
- 2 celery sticks, diced
- 1 medium onion, diced
- 3 garlic cloves, minced
- 6 cups low-sodium chicken broth
- 2 cups egg noodles
- 1 tsp dried thyme
- 2 tbsp fresh parsley, chopped
- Salt and pepper to taste
- 2 tbsp olive oil
Instructions
- 1. Prep your ingredients by dicing the onion, carrots, and celery into small pieces.
- 2. In a large pot over medium heat, add olive oil. Sauté onions until translucent, then add carrots and celery. Cook until softened.
- 3. Stir in minced garlic and sauté for about 30 seconds until fragrant.
- 4. Add chicken breasts to the pot with the broth. Bring to a gentle boil, then reduce heat and simmer for about 15 minutes until chicken is cooked through.
- 5. Remove the chicken to shred it. Add egg noodles to the pot and cook until tender.
- 6. Return shredded chicken to the pot along with thyme and parsley. Season with salt and pepper to taste.
Notes
- For added nutrition, consider incorporating spinach or kale.
- Use whole wheat or gluten-free noodles for alternatives.
- Leftover soup can be stored in an airtight container in the fridge for up to three days; reheat gently on the stove.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (approximately 2 cups)
- Calories: 320
- Sugar: 4g
- Sodium: 650mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 75mg