Ingredients
1 lb boneless skinless chicken breasts or thighs
2 tablespoons olive oil
1 large onion, diced
3 large carrots, sliced into rounds
3 stalks celery, sliced
4 cloves garlic, minced
8 cups chicken broth
2 cups wide egg noodles
1 teaspoon dried thyme
1 bay leaf
Salt and black pepper to taste
Fresh parsley for garnish
Instructions
Step 1: Heat the olive oil in a large Dutch oven or pot over medium heat.
Step 2: Add the diced onion, carrots, and celery. Cook for about 5-7 minutes until the vegetables begin to soften.
Step 3: Stir in the minced garlic and cook for another minute until fragrant.
Step 4: Pour in the chicken broth and add the chicken, thyme, bay leaf, salt, and pepper.
Step 5: Bring the mixture to a boil, then reduce heat and simmer for 20 minutes, or until the chicken is cooked through.
Step 6: Remove the chicken from the pot and shred it using two forks. Return the shredded chicken to the pot.
Step 7: Add the egg noodles and simmer for another 7-10 minutes until the noodles are tender.
Step 8: Remove the bay leaf, garnish with fresh parsley, and serve hot.
Notes
For the best flavor, use high-quality low-sodium broth so you can control the salt levels yourself.
- Prep Time: PT15M
- Cook Time: PT45M
- Category: Main Dishes
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 320 kcal
- Sugar: 4 g
- Sodium: 850 mg
- Fat: 12 g
- Saturated Fat: 4 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 3 g
- Protein: 25 g
- Cholesterol: 65 mg
Keywords: chicken noodle soup recipe, homemade soup, comfort food, easy chicken soup
