Description
A comforting and quick recipe for Classic Chicken Noodle Soup, perfect for any day.
Ingredients
Scale
- 3 tablespoons olive oil
- 1 medium onion, diced
- 2 medium carrots, sliced
- 2 celery stalks, sliced
- 3 cloves garlic, minced
- 8 cups chicken broth
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 bay leaf
- 1 pound boneless, skinless chicken breasts
- 2 cups egg noodles
- Salt and pepper to taste
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
- In a large pot, heat the olive oil over medium heat. Add the diced onion, carrots, and celery. Sauté for about 5 minutes, or until the vegetables are softened.
- Stir in the minced garlic and cook for an additional minute until fragrant.
- Pour in the chicken broth and add the dried thyme, dried rosemary, and bay leaf. Bring the mixture to a boil.
- Add the chicken breasts to the pot, reduce the heat to low, and cover. Simmer for 20 minutes, or until the chicken is cooked through.
- Remove the chicken from the pot and shred it using two forks. Return the shredded chicken to the pot.
- Add the egg noodles to the soup and cook according to package instructions, usually about 7-10 minutes.
- Season with salt and pepper to taste. Remove the bay leaf before serving.
- Ladle the soup into bowls and garnish with fresh parsley.
Notes
- For a richer flavor, consider adding a splash of lemon juice or a tablespoon of soy sauce just before serving.
- You can substitute the egg noodles with whole wheat noodles or gluten-free pasta for a healthier or dietary-friendly option.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 3g
- Sodium: 800mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 60mg