Chicken Noodle Soup

Name: Chicken Noodle Soup
Prep time: 15 min
Cook time: 90 min
Total time: 105 min
Yield: 8
Cuisine: American
Ingredients: 1 medium yellow onion (peeled and diced); 3 garlic cloves (minced); 4 carrots (peeled and sliced); 2 ribs celery (diced); 1 Tbsp fresh parsley (chopped); 2 Tbsp olive oil (for sautéing); 1 tsp dried basil (adds herbal flavor); ½ tsp dried thyme (adds a subtle earthy taste); 1 bay leaf (for enhancing broth flavor); ¼ tsp black pepper (freshly cracked for best flavor); 1-3 tsp salt (to taste start with 1 tsp); 2 chicken breasts (boneless skinless or use bone-in for extra flavor); 8 cups chicken broth (or homemade using Better Than Bouillon); 6 oz. egg noodles (uncooked)

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This heartwarming chicken noodle soup is made from scratch with love, just like Grandma used to make!

105 min

cook 90 min

American

Ingredients

Instructions

Heat olive oil in a large pot over medium heat.
Add the diced onion, sliced carrots, and celery to the pot. Cook for about 6 minutes until vegetables are softened, stirring occasionally.
Stir in minced garlic, dried basil, thyme, bay leaf, black pepper, and 1 tsp salt. Cook for an additional 5 minutes.
Place the chicken breasts in the pot and pour in the chicken broth. Bring to a boil, then lower the heat to a simmer for 1 hour. Keep it simmering gently, ensuring the chicken is cooked through.
After an hour, remove the chicken from the pot. Shred the chicken using two forks. Taste the broth and adjust seasoning with additional salt if needed.
Bring the broth to a boil again and add the egg noodles. Cook for about 7 minutes until the noodles are tender. Return the shredded chicken to the pot and stir.
Finish the soup with fresh parsley and serve hot.

Nutrition

Serving Size: 1 g
Calories: 213 kcal
Carbohydrate Content: 21 g
Protein Content: 17 g
Fat Content: 7 g
Saturated Fat Content: 1 g
Cholesterol Content: 41 mg
Sodium Content: 1263 mg
Fiber Content: 2 g
Sugar Content: 4 g
Unsaturated Fat Content: 4 g