Description
There are few dishes more comforting than a bowl of homemade chicken noodle soup the kind that steams up your kitchen windows and wraps around you like your favorite blanket. Tender shreds of chicken, savory broth with thyme and garlic, and soft egg noodles make this one-pot wonder a family favorite.
Ingredients
Units
Scale
- 2 boneless skinless chicken breasts
- 8 cups chicken broth
- 4 celery stalks, chopped
- 4 whole carrots, peeled and chopped
- 1/2 onion, diced
- 1/4 teaspoon dried thyme leaves
- 1 teaspoon minced garlic
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 2 bay leaves
- 2 cups egg noodles
- 2 cups water
Instructions
- Add chicken breasts, chicken broth, celery, carrots, and onion to a large stock pot or Dutch oven.
- Turn heat to high and bring to a rolling boil.
- Reduce heat to low, cover, and simmer for 20-30 minutes until chicken is cooked through (internal temp: 165°F).
- Remove chicken and shred with two forks.
- Return shredded chicken to the pot. Stir in thyme, garlic, salt, pepper, bay leaves, and 2 cups of water.
- Bring mixture back to a boil. Stir in egg noodles.
- Cook for 8-10 minutes until noodles are tender.
- Remove bay leaves. Taste and adjust seasoning if needed. Serve hot.
Notes
Store cooled soup in the fridge for up to 4 days or freeze for up to 3 months. Use rotisserie chicken for a shortcut. Stir in lemon juice, fresh herbs, or a sprinkle of Parmesan for added flavor. Swap egg noodles with gluten-free noodles or rice to meet dietary needs.
Nutrition
- Serving Size: 1 bowl
- Calories: 280
- Sugar: 4g
- Sodium: 730mg
- Fat: 7g
- Saturated Fat: 1.5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 55mg