Description
Cozy up with this delightful Chicken Noodle Soup, a classic comfort food that’s perfect for any occasion. This easy-to-make soup features tender shredded chicken simmered in a rich, savory broth, accompanied by hearty egg noodles and fresh vegetables. Whether you’re battling a cold or simply craving something warm and satisfying, this recipe is sure to warm your soul. Packed with wholesome ingredients and bursting with flavor, it can also be customized with your favorite veggies or noodles for a personal touch. Plus, it’s great for meal prep—make a big batch and enjoy it all week long!
Ingredients
Scale
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 small yellow onion (diced)
- 3 celery stalks (sliced)
- 2 carrots (sliced)
- 6 cloves garlic (minced)
- 10 to 12 cups low sodium chicken broth
- 2 pounds skinless, bone-in chicken breasts
- 10 ounces egg noodles (or low-carb option)
- Fresh parsley (for garnish)
Instructions
- In a Dutch oven, heat olive oil and butter over medium heat. Add onion, celery, and carrots; sauté for about 5 minutes until softened. Stir in garlic and cook until fragrant.
- Pour in chicken broth, scraping the bottom of the pot for flavor. Add thyme sprigs and bay leaves; bring to a simmer.
- Add chicken breasts along with salt and pepper; cover and simmer for 25 to 30 minutes until cooked through.
- Remove chicken from the pot, shred it once cooled, then return to the pot.
- If using regular egg noodles, add them now and cook until al dente; if using low-carb noodles, add them with the shredded chicken for the last few minutes of cooking.
- Discard herbs before serving. Garnish with parsley and serve hot.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 340
- Sugar: 3g
- Sodium: 690mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 80mg