Chicken Noodle Soup
This flavorful and cozy chicken noodle soup is packed with tender shredded chicken, hearty egg noodles, crisp celery, onions, and carrots, all simmered in a savory, warm broth.
Servings: 14
Ingredients
- 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 I normally use 12 cups because I like a brothier soup
- 4 thyme sprigs or 1 teaspoon dried thyme
- 2 bay leaves
- 2 pounds skinless, bone-in chicken breasts
- 1¼ teaspoon salt or to taste
- ½ teaspoon freshly ground black pepper or to taste
- 10 ounces carba-nada noodles (low carb noodles) or use regular wide egg noodles
- chopped fresh parsley for garnish
- lemon wedges for serving
Instructions
- Heat the olive oil and butter in a Dutch oven set over medium heat. To the heated oil, add the chopped onions, sliced celery, and carrots; cook for 5 minutes, stirring occasionally. Stir in the garlic and cook for 20 seconds.
- Add the chicken broth and stir all the browned bits from the bottom of the pot. Add thyme sprigs and bay leaf; increase the heat to high and bring the mixture to a simmer.
- Add in the chicken breasts, salt, and pepper; stir, then cover and simmer over medium heat for 25 to 30 minutes or until the chicken is done.
- Remove the chicken breasts from the pot and transfer them to a cutting board.
- At this point, if using regular egg noodles, add them to the broth and cook for 6 to 7 minutes or until al dente. If using the Carba-Nada noodles, wait to add those to the pot together with the shredded chicken because they cook in about 4 to 5 minutes.
- In the meantime, shred the chicken and discard the bones. Stir the shredded chicken into the soup; cover and simmer for 2 more minutes.
- Remove the soup from the heat and discard the thyme sprigs and bay leaves. Taste the soup for salt and pepper and adjust accordingly.
- Ladle into bowls, garnish with parsley, and serve with lemon wedges.
Notes
- Prepare in advance: You can whip up this soup earlier and just skip adding the noodles until you're ready to reheat and serve.
- Make it creamy: Add less broth and then mix in some cream or half-and-half once the soup is cooked.
- Customize: Feel free to swap out the chicken with turkey or tofu for a different take on this classic comfort food.
- Veggie variety: Don’t limit yourself to the traditional veggies - throw in whatever’s available in your fridge for a unique twist every time you make it.
- Cooking the noodles: Always add noodles towards the end of the cooking process to avoid turning too soft or mushy. If you’re storing the soup, keep the noodles separate to maintain their texture.
- Herbs: Toss in a handful of your favorite fresh herbs, like dill or cilantro, right before serving for a burst of fresh flavor.
Nutrition
Serving: 1.5cups | Calories: 213kcal | Carbohydrates: 19g | Protein: 16g | Fat: 8g | Saturated Fat: 3g | Cholesterol: 35mg | Sodium: 323mg | Potassium: 326mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1576IU | Vitamin C: 2mg | Calcium: 24mg | Iron: 1mg
