Description
This chicken noodle soup is simple to make, full of flavor, and the ultimate comfort food.
Ingredients
Scale
- 1 lb boneless, skinless chicken breasts
- 8 cups chicken broth
- 2 carrots, sliced
- 2 celery stalks, sliced
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 bay leaf
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- Salt and pepper, to taste
- 6 oz egg noodles
- Fresh parsley for garnish (optional)
Instructions
- In a large pot, bring the chicken broth to a boil. Add chicken breasts and cook for 15-20 minutes until fully cooked. Remove chicken, shred, and set aside.
- Add carrots, celery, onion, garlic, bay leaf, thyme, parsley, salt, and pepper to the broth. Simmer for 10 minutes until vegetables are tender.
- Stir in the egg noodles and cook for 7-8 minutes until noodles are soft.
- Add shredded chicken back into the pot and heat through for 2-3 minutes.
- Garnish with fresh parsley and serve hot.
Notes
- For a gluten-free option, use gluten-free noodles.
- Add a squeeze of lemon juice for brightness.
- Store leftovers in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
Nutrition
- Serving Size: 1 bowl
- Calories: 220
- Sugar: 3g
- Sodium: 520mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 45mg