Description
Warm up with this hearty chicken noodle soup, brimming with tender chicken, vibrant vegetables, and comforting noodles—a perfect dish for chilly days.
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts
- 2 cups carrots, diced
- 2 cups celery, diced
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 8 cups low-sodium chicken broth
- 2 cups egg noodles
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 2 tablespoons olive oil
Instructions
- Prepare Your Ingredients: Dice the onions, carrots, and celery into small pieces.
- Sauté the Vegetables: In a large pot over medium heat, add olive oil. Sauté the diced onions, carrots, and celery until tender and fragrant (about 5 minutes).
- Add Garlic and Chicken: Stir in minced garlic and cook for an additional minute. Add the boneless skinless chicken breasts to the pot and pour enough chicken broth to cover everything by about an inch.
- Season It Up: Sprinkle in dried thyme along with salt and pepper to taste. Bring to a gentle boil, then reduce heat to a simmer. Cover and let it bubble for about 20 minutes.
- Shred Chicken: Remove the chicken breasts from the pot and shred them using two forks. Return the shredded chicken back into the pot.
- Cook Noodles: Add egg noodles into the bubbling soup and cook according to package instructions (approximately 6 minutes).
- Serve: Transfer soup to bowls and garnish with fresh parsley if desired.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 4g
- Sodium: 750mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 70mg