Description
This cozy chicken noodle soup is packed with tender shredded chicken, hearty noodles, celery, carrots, and onions simmered in a savory broth.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 small yellow onion, diced
- 3 celery stalks, thinly sliced
- 2 carrots, thinly sliced
- 6 cloves garlic, minced
- 12 cups low sodium chicken broth
- 4 thyme sprigs
- 2 bay leaves
- 2 pounds skinless, bone-in chicken breasts
- 1¼ teaspoon salt
- ½ teaspoon black pepper
- 10 ounces egg noodles
- Fresh parsley
- Lemon wedges
Instructions
- Heat olive oil and butter in a Dutch oven over medium heat.
- Add onion, celery, and carrots; cook 5 minutes.
- Stir in garlic and cook briefly.
- Add broth, thyme, and bay leaves; bring to simmer.
- Add chicken, salt, and pepper; simmer 25–30 minutes.
- Remove chicken and shred.
- Add noodles and cook until al dente.
- Return shredded chicken to pot and simmer 2 minutes.
- Discard herbs, adjust seasoning, garnish, and serve.
Notes
- Add noodles at the end to prevent overcooking.
- Store noodles separately if freezing.
- Add cream for a richer variation.
- Add fresh herbs before serving for brightness.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 213
- Sugar: 1g
- Sodium: 323mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 1g
- Protein: 16g
- Cholesterol: 35mg