Chicken Noodle Soup
Servings: 12 servings
Calories: 176cal
Equipment
Ingredients
- 2 Tbsp butter
- 1 yellow onion diced, medium to small, about 3/4 cup
- 3 carrots halved into crescents, about 1/2 to 3/4 cup
- ½ cup celery diced
- ½ tsp salt
- ¼ tsp black pepper
- 2 tsp garlic minced
- 6 cups chicken broth 6-8 cups, can also use 1/2 water
- 2 bay leaves
- 1 Tbsp fresh thyme leaves or 1/2 tsp dried
- 2 lbs boneless skinless chicken breasts
- 6 oz wide egg noodles 6-8 oz
- ¼ cup fresh parsley chopped
Instructions
- In a 5 quart dutch oven over medium heat, melt the butter. Add the onion, carrots, and celery and sweat for 5 minutes. Season with salt and pepper. Add the garlic and cook for 30 seconds.
- Pour in the chicken stock along with the bay leaves and thyme.
- Bring to a boil and add the raw chicken breasts to poach, fully submerging them. Lower to a simmer for about 30 minutes.
- Remove chicken and shred. Remove bay leaves and discard. Return chicken to pot with uncooked egg noodles. Cover and simmer until noodles are cooked, about 8 minutes.
- Add finely chopped parsley and serve.
Notes
- This recipe calls for boneless skinless chicken breasts. You may substitute for bone-in skinless chicken breasts if you'd like, but you will likely need to simmer the chicken for longer to let it cook through.
Nutrition
Serving: 1serving (1 1/2 cups) | Calories: 176cal | Carbohydrates: 13g | Protein: 19g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 65mg | Sodium: 649mg | Potassium: 495mg | Fiber: 1g | Sugar: 1g | Vitamin A: 2793IU | Vitamin C: 14mg | Calcium: 31mg | Iron: 1mg
