Chicken Noodle Soup Recipe
Ideal for winter nights, this chicken noodle soup is healthy, comforting, and very easy to make. It's packed full of vegetables, chicken, and egg noodles in a hearty broth.
- 1 tbsp olive oil
- 1 onion diced
- 3 carrots peeled and diced
- 3 celery stalks diced
- 2 cloves garlic minced
- 1 tsp dried thyme
- 8 cups chicken broth
- 2 bay leaves
- 1 pound chicken breasts boneless, skinless
- Salt to taste
- Pepper to taste
- 1 package egg noodles or 16-ounce
- Fresh parsley for garnish, chopped
In a large pot, heat the olive oil over medium heat. Add the onion, carrots, celery, and garlic and cook until softened, about 5 minutes.
Stir in the thyme and chicken broth and bring to a boil. Add the bay leaves and chicken breasts and season with salt and pepper.
Reduce the heat to low and simmer for 10 minutes.
Remove the chicken from the pot and shred it with a fork.
Add the egg noodles to the soup and cook according to package instructions.
Stir in the shredded chicken and garnish with parsley before serving.
This soup is delicious on its own, but you could also serve it with some crusty bread or crackers on the side. For a heartier meal, add some cooked rice or quinoa to the pot.
Leftovers can be stored in an airtight container in the fridge for up to 3 days. This soup can also be frozen for up to 3 months.
Calories: 548kcalCarbohydrates: 70gProtein: 40gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 153mgSodium: 1929mgPotassium: 914mgFiber: 5gSugar: 7gVitamin A: 7766IUVitamin C: 7mgCalcium: 85mgIron: 3mg