Description
Warm up with a steaming bowl of chicken noodle soup, brimming with tender chicken, colorful vegetables, and delicious egg noodles. This comforting dish is perfect for chilly evenings or when you’re feeling under the weather. It’s simple to make, customizable, and sure to bring smiles to your table.
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts
- 2 cups fresh carrots (sliced)
- 2 cups celery (sliced)
- 1 medium onion (diced)
- 4 cups egg noodles
- 8 cups low-sodium chicken broth
- 3 cloves garlic (minced)
- 1 tsp dried thyme
- 1 tsp dried parsley
- Salt and pepper to taste
Instructions
- Prep your ingredients by chopping vegetables into bite-sized pieces and mincing the garlic.
- In a large pot over medium heat, add a splash of oil. Season the chicken breasts with salt and pepper and sear until golden brown on both sides (about 5-7 minutes). Remove from pot and set aside.
- In the same pot, add onion, garlic, carrots, and celery. Sauté until softened (about 5 minutes).
- Pour in chicken broth along with thyme and parsley. Stir well and bring to a gentle boil.
- Add egg noodles and cook for about 6-8 minutes while shredding the seared chicken.
- Return shredded chicken to the pot once noodles are tender. Stir well before serving hot.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 290
- Sugar: 3g
- Sodium: 680mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 70mg