Description
A comforting bowl of homemade chicken noodle soup featuring tender chicken, hearty vegetables, and egg noodles in a flavorful broth – perfect for cold days or when you’re feeling under the weather.
Ingredients
Scale
- 1 pound boneless, skinless chicken breasts
- 8 cups chicken broth
- 2 cups egg noodles
- 2 carrots, sliced
- 2 celery stalks, chopped
- 1 medium onion, diced
- 3 garlic cloves, minced
- 1 bay leaf
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 2 tablespoons fresh parsley, chopped
Instructions
- In a large pot, bring chicken broth to a boil. Add chicken breasts and cook until done (about 15-20 minutes). Remove chicken, shred it, and set aside.
- In the same pot, add carrots, celery, onion, garlic, bay leaf, and thyme. Simmer for 10 minutes.
- Add egg noodles and cook until tender (about 6-8 minutes).
- Return shredded chicken to the pot and season with salt and pepper.
- Garnish with fresh parsley before serving.
Notes
- Store leftovers in an airtight container for up to 3 days
- For best results, cook noodles separately if planning to freeze
- Can substitute rotisserie chicken for faster preparation
- Prep Time: 15 minutes
- Cook Time: 45 minutes
Nutrition
- Calories: 220
- Sodium: 680mg
- Fat: 6g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 24g