Description
Warm and hearty, this Ultimate Chicken Noodle Soup combines tender chicken, vibrant vegetables, and rich broth—a perfect hug in a bowl for chilly evenings.
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts
- 2 cups chopped carrots
- 2 cups chopped celery
- 1 medium yellow onion, diced
- 4 cloves garlic, minced
- 8 ounces egg noodles
- 8 cups low-sodium chicken broth
- 1 tablespoon fresh thyme (or 1 teaspoon dried thyme)
- 1 tablespoon fresh parsley (or 1 teaspoon dried parsley)
- Salt and pepper to taste
Instructions
- Chop the carrots, celery, and onion into bite-sized pieces. Set aside.
- In a large pot over medium heat, add a splash of olive oil. Sauté the onions and minced garlic until translucent and fragrant (about five minutes).
- Place the chicken breasts into the pot along with the chopped carrots and celery. Pour in enough chicken broth to cover everything by about an inch.
- Bring the mixture to a gentle boil. Reduce heat to low, cover with a lid, and simmer for about 25 minutes or until the chicken is cooked through.
- Remove the chicken from the pot and shred it using two forks. Return shredded chicken back into the pot.
- Add egg noodles to the pot and cook according to package instructions (approximately seven minutes) until al dente. Stir occasionally to prevent sticking.
- Ladle soup into bowls and sprinkle fresh parsley on top for added color before serving.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 270
- Sugar: 3g
- Sodium: 460mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 70mg