Description
A comforting and easy chicken noodle soup recipe, perfect for a quick and delicious meal.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken breasts
- 1 cup chopped carrots
- 1 cup chopped celery
- 1/2 cup chopped onion
- 8 cups chicken broth
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup egg noodles
- 2 tablespoons chopped fresh parsley
Instructions
- Heat olive oil in a large pot or Dutch oven over medium-high heat.
- Add chicken breasts and cook until browned on both sides. Remove chicken from the pot and set aside.
- Add carrots, celery, and onion to the pot. Cook until softened, about 5-7 minutes.
- Pour in chicken broth, add thyme, salt, and pepper. Bring to a boil.
- Return chicken to the pot. Reduce heat, cover, and simmer for 15 minutes, or until chicken is cooked through.
- Remove chicken from the pot and shred it. Return the shredded chicken to the pot.
- Add egg noodles and cook according to package directions.
- Stir in fresh parsley before serving.
Notes
- For a richer flavor, you can use chicken thighs instead of breasts.
- Feel free to add other vegetables like peas or corn.
- If you prefer a thicker soup, you can add a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) during the last few minutes of cooking.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 350
- Sugar: 5g
- Sodium: 900mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 80mg