Chicken Noodle Soup
Chicken noodle soup with tender shredded chicken, sautéed vegetables, and wide egg noodles in a savory broth seasoned with thyme and bay leaf.
Servings: 6 servings
Calories: 321kcal
Cost: $
Equipment
- 1 Large pot For the broth and soup
- 1 Pan For sautéing the vegetables
Ingredients
- 1 1/2 lbs chicken breasts boneless, skinless
- 1 tablespoons butter
- 1 tablespoon olive oil
- 1 onion diced
- 3 carrots peeled and sliced
- 3 stalks celery sliced
- 4 cloves garlic minced
- 8 cups chicken broth
- 1 teaspoon dried thyme
- 1 bay leaf
- 6 ounces wide egg noodles
- 2 tablespoons fresh parsley chopped
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
Instructions
- Combine the chicken breasts and chicken broth in a large pot. Bring to a boil, then lower the heat and simmer for about 20 minutes or until the chicken is fully cooked. Remove the chicken and shred it using two forks. Set the chicken aside and keep the broth in the pot.1 1/2 lbs chicken breasts, 8 cups chicken broth
- Melt the butter in a separate pan over medium heat, then add the olive oil. Sauté the onion for 1 minute, then add the celery and cook for 2 minutes. Add the garlic and cook for 30 seconds, followed by the carrot. Continue cooking for 2 more minutes. Transfer the sautéed vegetables to the boiling broth.1 tablespoons butter, 1 tablespoon olive oil, 1 onion, 3 carrots, 3 stalks celery, 4 cloves garlic
- Add the dried thyme and bay leaf. Continue to simmer for about 10 minutes until the vegetables are tender and the flavors blend well.1 teaspoon dried thyme, 1 bay leaf
- Add the egg noodles and cook until tender, about 8 minutes. Stir occasionally to prevent sticking. Return the shredded chicken to the pot and remove the bay leaf.6 ounces wide egg noodles
- Season with salt and ground black pepper. Toss to combine.1 teaspoon salt, 1/2 teaspoon ground black pepper
- Stir in the chopped parsley. Transfer to a serving bowl. Share and enjoy!2 tablespoons fresh parsley
Notes
Make ahead – Cook the soup without the noodles and store in the fridge for up to 3 days. Add the noodles when you reheat so they stay firm and do not get mushy.
Freezing – Freeze the broth and chicken mixture without the noodles for up to 3 months. Thaw overnight in the fridge and cook fresh noodles when reheating.
Scaling – This recipe doubles easily. Use a larger stockpot and keep the broth-to-noodle ratio the same so the soup does not get too thick.
Noodle swap – Use rotini, ditalini, or broken spaghetti if egg noodles are not available. Adjust the cooking time based on the package directions.
Nutrition
Calories: 321kcal | Carbohydrates: 28g | Protein: 31g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 108mg | Sodium: 1742mg | Potassium: 741mg | Fiber: 3g | Sugar: 4g | Vitamin A: 5422IU | Vitamin C: 8mg | Calcium: 61mg | Iron: 2mg