Description
This restorative and classic Chicken Noodle Soup features tender shredded chicken, a vibrant mirepoix of fresh vegetables, and hearty egg noodles in a rich, savory bone broth. By searing the chicken and utilizing fresh aromatic herbs like thyme, this recipe builds deep, complex flavors that are far superior to canned versions. It is the ultimate comfort meal, providing warmth and nutrition in every delicious, steaming bowl.
Ingredients
1.5 lbs boneless skinless chicken breast
3 large carrots, sliced into rounds
3 stalks celery, diced finely
1 medium yellow onion, finely chopped
8 cups low-sodium chicken bone broth
8 oz wide egg noodles
3 cloves garlic, minced
1 tbsp fresh thyme leaves
2 tbsp olive oil
Salt and black pepper to taste
Fresh parsley for garnish
Instructions
Heat olive oil in a large stockpot over medium heat.
Add onion, carrots, and celery; sauté for 6 minutes until softened.
Stir in minced garlic and cook for 1 minute until fragrant.
Pour in chicken bone broth and bring to a boil.
Add chicken breasts and reduce heat to low; simmer for 20 minutes.
Remove chicken, shred with two forks, and return to the pot.
Add egg noodles and cook for 8 minutes or until al dente.
Stir in fresh thyme and season with salt and pepper to taste.
Serve warm, garnished with fresh parsley.
Notes
Add the noodles only in the final stages of cooking to prevent them from becoming mushy. Store leftovers in an airtight container for up to 3 days. Reheat gently on the stovetop.
- Prep Time: 15
- Cook Time: 45
- Category: Baking
- Method: Stovetop Simmering
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 280
- Sugar: 3g
- Sodium: 650mg
- Fat: 6g
- Saturated Fat: 1.5g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 85mg