Classic Chicken Noodle Soup
Golden aromatic chicken broth simmered with tender shredded chicken, sliced carrots, celery, and tender egg noodles. This timeless home remedy soothes the soul on chilly afternoons.
Ingredients
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servings
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Instructions
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Heat olive oil in a large stockpot over medium heat; add diced onion, carrots, and celery, cooking for 6 minutes until softened.
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Add minced garlic and dried thyme, cooking for 1 minute until fragrant.
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Pour in chicken broth, bay leaves, and raw chicken breasts; bring to a gentle boil, then reduce heat and simmer for 15 minutes until chicken is cooked through.
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Remove chicken breasts to a cutting board, shred into bite-sized shreds with two forks, and discard bay leaves.
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Add wide egg noodles to the simmering broth and cook for 8 to 10 minutes until tender.
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Return shredded chicken to the pot, stir in chopped fresh parsley, season with salt and pepper, and serve hot.
Notes & Tips
Cook the egg noodles directly in the savory broth so they soak up all the rich chicken flavor.
Nutrition Estimate
Nutrition information is estimated and may vary based on ingredients and portion sizes. Consult a registered dietitian for personalized advice.
| Nutrient | Per Serving |
|---|---|
| Calories | 320 kcal |
| Protein | 28g g |
| Fat | 8g g |
| Carbohydrates | 36g g |
| Fiber | 3g g |