Description
Make chicken noodle soup from scratch with this simple recipe that cooks up in under 30 minutes. It is warm, comforting, packed with flavor and absolutely delicious.
Ingredients
Scale
- 2 Tablespoons olive oil
- 1 ½ cup carrots, peeled and sliced into ¼ inch thick slices
- 1 cup celery, chopped
- 1 yellow onion, peeled and diced
- 2 garlic cloves, minced
- 96 ounces low sodium chicken broth, plus more if desired
- 2 bay leaves
- 1 teaspoon fresh thyme, or ½ teaspoon dried thyme
- ½ teaspoon dried oregano
- 1 teaspoon pepper, plus more to taste
- 1 teaspoon sea salt, plus more to taste
- 4 cups uncooked wide egg noodles
- 3 cups shredded cooked chicken, about 1.5 lbs boneless chicken breasts
- ¼ cup fresh flat leaf parsley leaves, finely chopped
- 1 Tablespoon lemon juice, optional
Instructions
- Fill a large pot with water and once the water is boiling, cook your egg noodles according to the package, drain and set aside.
- In a separate large pot or Dutch oven, add the oil and heat over medium high heat to warm. Add the carrots, celery and onion to Dutch oven and sauté for about 7 minutes, or until vegetables begin to soften. Stir intermittently. Add the garlic and sauté for another 1 to 2 minutes.
- Add the chicken broth, bay leaves, thyme, oregano, pepper, salt, and bring to a boil. Allow mixture to boil gently for about 5 minutes or until vegetables are fork tender.
- Add the shredded chicken, parsley, lemon juice, if using, and boil for 1 to 2 minutes, or until chicken is warmed through.
- Taste soup and add salt to taste. Make any necessary seasoning adjustments (i.e. more pepper, herbs, etc.) and remove the bay leaves.
- When ready to serve, add about ⅔ cup of cooked noodles into a bowl and scoop soup over the noodles and serve immediately.
Notes
- Chicken broth: You can use regular chicken broth if desired. You probably wont need to add any additional salt.
- Want to cook chicken directly in the broth? Add the chicken when you add the chicken broth and spices. Bring the mixture to a boil, reduce heat to a simmer and cover. Cook the chicken for about 20 minutes or until chicken is fully cooked. When chicken is fully cooked, remove and shred. Add chicken back into soup along with fresh parsley and lemon juice.
- Storage: Store this soup in an airtight container in the fridge for up to 5 days. Keep the noodles separate to prevent them from getting soggy. When reheating, warm the soup first and then pour it over the noodles.
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 5g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 75mg