Classic Chicken Noodle Soup
Hearty chicken noodle soup with vegetables and herbs for a comforting meal.
15 mins
Prep Time
30 mins
Cook Time
4
Servings
Ingredients
- 2 chicken breasts
- 6 cups chicken broth
- 2 carrots, sliced
- 2 celery stalks, sliced
- 1 onion, diced
- 2 cloves garlic, minced
- 1 cup egg noodles
- 1 tsp dried thyme
- 1 bay leaf
- Salt and pepper to taste
- 2 tbsp olive oil
- Fresh parsley for garnish
Nutrition Facts
320Calories
25gProtein
35gCarbs
8gFat
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Instructions
1
Heat olive oil in a large pot over medium heat. Add diced onion, sliced carrots, and celery. Sauté for 5 minutes until vegetables soften.
2
Add minced garlic and cook for another minute until fragrant.
3
Pour in chicken broth and add chicken breasts, thyme, and bay leaf. Bring to a boil, then reduce heat and simmer for 15 minutes.
4
Remove chicken breasts and shred them using two forks. Return the shredded chicken to the pot.
5
Add egg noodles and cook for another 8-10 minutes until noodles are tender.
6
Season with salt and pepper to taste. Remove bay leaf and garnish with fresh parsley before serving.
Chef's Tips
- Homemade Broth: For richer flavor, use homemade chicken broth instead of store-bought.
- Vegetable Variations: Add other vegetables like peas or corn for extra nutrition.
- Noodle Choice: Use whole wheat or gluten-free noodles if preferred.
- Storage: Store leftovers in the fridge for up to 3 days or freeze for longer shelf life.
- Reheating: Reheat gently on the stove to prevent noodles from becoming mushy.
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