Description
A comforting chicken noodle soup made with tender chicken, vegetables, and egg noodles.
Ingredients
Scale
- 3 boneless, skinless chicken breasts (about 1 lbs)
- 2 medium carrots, sliced
- 2 celery stalks, chopped
- 1 medium onion, diced
- 3 garlic cloves, minced
- 8 oz egg noodles
- 8 cups low-sodium chicken broth
- 2 sprigs fresh thyme leaves
- Salt and pepper to taste
Instructions
- Prepare your ingredients by dicing the onion, slicing the carrots and celery, and mincing the garlic.
- In a large pot over medium heat, add a splash of olive oil. Sauté onions and garlic until fragrant (about 2 minutes).
- Add carrots and celery; cook until slightly softened (about 5 minutes).
- Add chicken breasts and enough broth to cover them completely. Season with salt, pepper, and thyme.
- Bring to a boil, then reduce heat to low and simmer for about 20 minutes until chicken is cooked through.
- Shred the chicken with two forks and return it to the pot.
- Stir in egg noodles and simmer until tender (about 10 minutes).
- Serve hot in bowls garnished with extra thyme if desired.
Notes
- For a richer flavor, you can use homemade chicken broth.
- This soup can be stored in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 400
- Sugar: 2g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 100mg