Classic Chicken Noodle Soup
A comforting and flavorful chicken noodle soup, perfect for sick days or a simple weeknight meal. This recipe focuses on a rich broth and tender ingredients.
- Prep Time: 15 min
- Cook Time: 30 min
- Total Time: 45 min
- Yield: 6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 2 tbsp olive oil
- 1 large onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 8 cups low-sodium chicken broth
- 1 lb boneless, skinless chicken breasts
- 1 tsp dried thyme
- 1 tsp dried rosemary
- Salt and black pepper to taste
- 8 oz egg noodles
- 2 tbsp fresh parsley, chopped
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat. Add onion, carrots, and celery. Cook until softened, about 5-7 minutes.
- Pour in chicken broth. Add chicken breasts, thyme, and rosemary. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until chicken is cooked through.
- Remove chicken from the pot and shred it. Return the shredded chicken to the pot.
- Season with salt and pepper to taste.
- Add egg noodles to the pot and cook according to package directions, usually 7-10 minutes, until tender.
- Stir in fresh parsley before serving.
Notes
- For a richer flavor, you can use rotisserie chicken. Shred the meat and add it in step 3.
- To prevent noodles from becoming mushy if storing leftovers, cook them separately and add them to individual bowls when serving.
- Adjust seasoning with salt and pepper as needed.
- Consider this soup as part of your meal planning for easy lunches.
Nutrition
- Serving Size: 1.5 cups
- Calories: 350
- Sugar: 5g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 80mg