Print

Chicken Noodle Soup

Chicken Noodle Soup
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Warm up your evenings with this comforting Chicken Noodle Soup, a timeless dish that embodies warmth and nostalgia. Packed with tender chicken, fresh vegetables, and hearty noodles in a savory broth, this soup is perfect for chilly nights and busy weeknights alike. It’s not just a meal; it’s an experience that invites loved ones to gather around the table, sharing stories and laughter over steaming bowls of goodness. Easy to make and versatile enough to accommodate your favorite ingredients, this Chicken Noodle Soup is bound to become a staple in your kitchen.

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)
  • 10 to 12 cups low sodium chicken broth
  • 2 pounds skinless, bone-in chicken breasts
  • 10 ounces carba-nada noodles (or regular wide egg noodles)
  • Chopped fresh parsley (for garnish)

Instructions

  1. Heat olive oil and butter in a Dutch oven over medium heat. Sauté diced onions, celery, and carrots for about 5 minutes until softened. Add minced garlic and cook for an additional 20 seconds.
  2. Pour in chicken broth and add thyme sprigs and bay leaves. Increase heat to high and bring to a simmer.
  3. Add chicken breasts along with salt and pepper. Cover and simmer for 25 to 30 minutes until fully cooked.
  4. Remove chicken from the pot, shred it once it cools slightly, then return it to the soup.
  5. If using regular noodles, add them now and cook according to package instructions. For carba-nada noodles, add them after shredding the chicken.
  6. Discard thyme sprigs and bay leaves before serving. Ladle into bowls, garnish with parsley, and serve with lemon wedges.

Nutrition

Find it online: https://easywithella.com/chicken-noodle-soup/