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
- Sauté the veggies. 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.
- Stir in the broth and herbs. 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 chicken and cook. 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. Remove the chicken breasts from the pot and transfer them to a cutting board.
- Adding noodles. 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.
- Shred the chicken. In the meantime, shred the chicken and discard the bones. Stir the shredded chicken into the soup; cover and simmer for 2 more minutes.
- Finish and serve. Remove the chicken noodle 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
