Description
A warm, comforting bowl of Chicken Noodle Soup, filled with tender chicken, vegetables, and egg noodles in a rich broth. This easy, flavorful soup is the perfect remedy for chilly days.
Ingredients
Scale
- 1 lb boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- 1 large onion, diced
- 2 carrots, peeled and diced
- 2 stalks celery, diced
- 2 cloves garlic, minced
- 8 cups chicken broth
- 2 cups water
- 1 cup uncooked egg noodles
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon dried thyme
- Salt and pepper to taste
Instructions
- Prepare the Ingredients: Dice the onion, carrots, and celery, mince the garlic, and cut the chicken into bite-sized pieces.
- Combine the Base Ingredients: In a large pot or Dutch oven, combine the chicken broth, water, chicken, onion, carrots, celery, garlic, parsley, and thyme. Stir well to mix.
- Bring to a Boil and Simmer: Place the pot over medium-high heat and bring the mixture to a boil. Once boiling, reduce the heat to low and let it simmer for 15-20 minutes.
- Add the Egg Noodles: Stir in the uncooked egg noodles and cook for 5-7 minutes, or until they are tender.
- Season to Taste: Taste the soup and adjust the seasoning with salt and pepper as needed.
- Serve and Enjoy: Ladle the hot soup into bowls, garnish with additional fresh parsley, and serve immediately
Notes
- Customize the Veggies: Feel free to add other vegetables like peas or corn for extra flavor.
- Storage: Leftovers can be stored in the fridge for up to 3-4 days. The noodles will absorb more liquid over time, so you may need to add a bit of broth when reheating.
- Noodle Alternative: If you prefer a gluten-free version, use gluten-free noodles
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: ~220
- Sugar: ~3g
- Sodium: ~800mg
- Fat: ~6g
- Saturated Fat: ~1g
- Unsaturated Fat: ~4g
- Trans Fat: 0g
- Carbohydrates: ~26g
- Fiber: ~3g
- Protein: ~18g
- Cholesterol: ~45mg