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Chicken Noodle Soup

The real deal made from scratch with a golden chicken broth, tender shredded chicken, egg noodles, and a rainbow of vegetables. The cure for everything.

DinnerAmericanEasy

15 min

Prep

40 min

Cook

55 min

Total

Servings

Easy

Difficulty

Instructions

Heat olive oil in a large pot over medium heat. Add the onion, carrots, and celery. Cook for 5 minutes until softened.

Add garlic and cook 30 seconds. Pour in the chicken broth. Add the chicken thighs, bay leaves, and thyme. Bring to a boil, then reduce to a simmer.

Simmer for 25 minutes until the chicken is cooked through. Remove chicken to a cutting board and shred with two forks, discarding bones and skin.

Tip: Bone-in thighs give the broth much more flavor than boneless breasts.

Remove the bay leaves and thyme stems. Add the egg noodles and cook for 6-8 minutes until tender.

Return the shredded chicken to the pot. Season with salt and pepper. Ladle into bowls and top with fresh parsley.

Nutrition per Serving

380kcal

Calories

30g

Protein

36g

Carbs

12g

Fat

Fiber

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Chicken Noodle Soup

Ingredients

Instructions

Nutrition per Serving

Tags

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