Description
Perfect for flu season, family dinners, or cozy weekends, this chicken noodle soup delivers classic comfort and flavor.
Ingredients
Scale
- 1 lb chicken breast or thighs
- 3 carrots, sliced
- 3 celery stalks, chopped
- 1 onion, diced
- 3 cloves garlic, minced
- 6 cups chicken broth
- 1 bay leaf
- 1.5 cups egg noodles
- 2 tbsp olive oil
- Salt and pepper to taste
- 2 tbsp chopped fresh parsley
Instructions
- Heat olive oil in a large pot over medium heat. Add onions, carrots, and celery. Cook 5 minutes.
- Add garlic and cook 1 more minute.
- Pour in chicken broth and add bay leaf. Bring to a boil.
- Add chicken, reduce to simmer, cover and cook for 20 minutes until chicken is done.
- Remove chicken, shred it with forks, and return to pot.
- Add noodles and cook 8-10 minutes until tender.
- Season with salt and pepper. Stir in fresh parsley before serving.
Notes
- Use rotisserie chicken for a faster version.
- Swap egg noodles with rice or orzo if desired.
- Add fresh thyme for deeper flavor during simmer.
- Store without noodles if freezing.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 310
- Sugar: 5g
- Sodium: 670mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 55mg