Best Chicken Noodle Soup
A comforting and classic recipe for the best chicken noodle soup, perfect for a chilly day or when you’re feeling under the weather. This recipe features tender shredded chicken, soft egg noodles, and a flavorful broth packed with vegetables.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 6-8 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
Ingredients
Scale
- 1 tablespoon olive oil
- 1 medium yellow onion, chopped
- 2 large carrots, peeled and diced
- 2 stalks celery, diced
- 3 cloves garlic, minced
- 8 cups chicken broth (low sodium)
- 2 boneless, skinless chicken breasts (about 1.5 lbs)
- 1/2 cup dry egg noodles
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1 bay leaf
- Salt and black pepper to taste
- 1/4 cup fresh parsley, chopped (for garnish)
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat. Add onion, carrots, and celery. Sauté for 7-10 minutes until vegetables begin to soften.
- Add minced garlic, thyme, and rosemary. Cook for 1 minute more until fragrant.
- Pour in the chicken broth. Add the bay leaf and whole chicken breasts to the pot. Bring to a boil, then reduce heat to a simmer, cover, and cook for 20-25 minutes, or until chicken is cooked through.
- Remove chicken breasts from the pot and shred them using two forks. Discard the bay leaf.
- Return the shredded chicken to the pot. Add the dry egg noodles. Cook for an additional 7-10 minutes, or until noodles are tender.
- Season with salt and black pepper to taste.
- Ladle into bowls and garnish with fresh chopped parsley before serving.
Notes
- For a richer broth, you can use homemade chicken stock.
- If you don’t have egg noodles, other small pasta shapes like ditalini or alphabet pasta can be used. Adjust cooking time accordingly.
- Feel free to add other vegetables like peas or corn towards the end of cooking.
- To make this gluten-free, use gluten-free noodles.
Nutrition
- Serving Size: 1.5 cups
- Calories: Approximately 300-350 kcal (varies based on specific ingredients)
- Sugar: Approximately 5-8g
- Sodium: Approximately 800-1000mg (if using regular broth, less if using low sodium as specified)
- Fat: Approximately 10-15g
- Saturated Fat: Approximately 2-3g
- Unsaturated Fat: Approximately 8-12g
- Trans Fat: 0g
- Carbohydrates: Approximately 20-25g
- Fiber: Approximately 3-5g
- Protein: Approximately 25-30g
- Cholesterol: Approximately 70-90mg
Find it online: https://www.masterthecook.com/best-chicken-noodle-soup/