Description
Chicken Noodle Soup is the quintessential comfort dish that warms both the body and soul. This easy-to-make recipe features tender shredded chicken, hearty noodles, and a colorful array of fresh vegetables, all simmered together in a savory broth. Perfect for chilly days or cozy family dinners, this homemade soup is packed with nutrients and rich flavors that everyone will love. With just a little over an hour of preparation and cooking time, you can create a satisfying meal that’s great for leftovers or meal prep.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 small yellow onion (diced)
- 3 celery stalks (thinly sliced)
- 2 carrots (thinly sliced)
- 6 cloves garlic (minced)
- 10 to 12 cups low sodium chicken broth
- 2 pounds skinless, bone-in chicken breasts
- 10 ounces carba-nada noodles (or regular egg noodles)
- Fresh parsley for garnish
Instructions
- Heat olive oil and butter in a Dutch oven over medium heat. Sauté onions, celery, and carrots for about 5 minutes until softened. Add garlic and cook for another 20 seconds.
- Pour in the chicken broth, scraping up any browned bits from the pot. Add thyme sprigs and bay leaves; bring to a simmer.
- Add chicken breasts along with salt and pepper. Cover and simmer for about 25 to 30 minutes until fully cooked.
- Remove chicken, shred it once cooled, then return to the pot.
- Add noodles to the broth; cook according to package instructions (about 6-7 minutes for egg noodles).
- Discard thyme sprigs and bay leaves before serving. Garnish with parsley.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Main
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 2g
- Sodium: 690mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 26g
- Cholesterol: 80mg