Description
Warm up with this comforting Chicken Noodle Soup, filled with tender chicken, hearty egg noodles, and vibrant vegetables in a savory broth. Perfect for chilly evenings or when you’re under the weather, this easy-to-make recipe will transport you back to cozy moments spent in the kitchen. Each bowl is a hug in a dish, brimming with flavor and nostalgia.
Ingredients
Scale
- 4 boneless, skinless chicken breasts (about 1 lb)
- 2 cups chopped carrots (about 3 medium carrots)
- 2 cups chopped celery (about 4 stalks)
- 4 garlic cloves, minced
- 8 oz wide egg noodles
- 8 cups low-sodium chicken broth
- 2 sprigs fresh thyme (or 1 tsp dried thyme)
- Salt and pepper to taste
Instructions
- Gather and chop all ingredients into bite-sized pieces.
- In a large pot over medium heat, sauté minced garlic in olive oil until fragrant (about 1 minute).
- Add chicken breasts and pour in chicken broth, ensuring the meat is fully submerged. Bring to a boil while stirring occasionally.
- Once boiling, add chopped carrots and celery; stir well to combine.
- Reduce heat to low, cover the pot, and let simmer for 25-30 minutes until chicken is cooked through and easily shredded.
- Remove chicken from the pot, shred it with two forks, and return it along with egg noodles to the soup. Cook according to package instructions or until noodles are tender.
- Serve hot with fresh thyme sprinkled on top.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (approximately 1.5 cups)
- Calories: 350
- Sugar: 4g
- Sodium: 550mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 80mg