Go Back
–+ servings

Chicken Noodle Soup

A comforting classic that warms the heart and soul, perfect for chilly evenings or when you're feeling under the weather.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Calories: 250
Ingredients Method Nutrition

Ingredients
  

  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1 small yellow onion diced
  • 3 stalks celery thinly sliced
  • 6 cloves garlic minced
  • 10 to 12 cups low sodium chicken broth
  • 4 sprigs thyme or 1 teaspoon dried thyme
  • 2 leaves bay leaves
  • 2 pounds skinless, bone-in chicken breasts
  • 1.25 teaspoon salt or to taste
  • 0.5 teaspoon freshly ground black pepper or to taste
  • 10 ounces carba-nada noodles or use regular wide egg noodles
  • chopped fresh parsley for garnish
  • lemon wedges for serving

Method
 

  1. Heat the olive oil and butter in a Dutch oven set over medium heat. Add the chopped onions, sliced celery, and carrots; cook for 5 minutes, stirring occasionally. Stir in the garlic and cook for another 20 seconds until fragrant.
  2. Add the chicken broth and stir all the browned bits from the bottom of the pot. Incorporate thyme sprigs and bay leaves; then increase the heat to high and bring everything to a simmer.
  3. Add in the chicken breasts along with salt and pepper; stir everything well before covering. Simmer over medium heat for about 25 to 30 minutes until the chicken is fully cooked through.
  4. Carefully remove the chicken breasts from the pot and transfer them to a cutting board. Allowing them to cool slightly makes shredding easier later on.
  5. If using regular egg noodles, add them now to the broth and cook for about 6 to 7 minutes until they’re al dente. If using Carba-Nada noodles, wait until you shred your chicken before adding them.
  6. While waiting on those noodles, shred your chicken using two forks or your hands after discarding any bones. Stir this shredded goodness back into your soup; cover again and let it simmer for another couple of minutes.
  7. Remove your Chicken Noodle Soup from heat and discard both thyme sprigs and bay leaves. Taste it now; adjust salt and pepper as needed. Ladle into bowls, garnish with fresh parsley, and serve alongside lemon wedges.

Nutrition

Serving: 1gCalories: 250kcalCarbohydrates: 30gProtein: 8gFat: 10gSaturated Fat: 5gCholesterol: 45mgSodium: 200mgFiber: 2gSugar: 15g

Tried this recipe?

Let us know how it was!