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5 from 12 votes
overhead shot of chicken noodle soup in a white dutch oven with a ladle inside the pot
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Chicken Noodle Soup

3 4 1
WW Freestyle: 3
Prep Time15 mins
Cook Time50 mins
Total Time1 hr 5 mins
Tender white meat chicken, nourishing egg noodles, celery, onions and carrots float in a warm and fragrant broth in my easy Chicken Noodle Soup recipe. It’s a comfy, cozy classic! 
Course: Lunch
Cuisine: American
Servings: 14
Calories: 213

Equipment

  • Stove
  • Dutch Oven

Ingredients

  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1 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
  • 1 ¼ 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 olive oil and butter in a dutch oven set over medium heat.
  • To the heated oil add chopped onions, sliced celery and carrots; cook for 5 minutes, stirring occasionally.
  • Stir in garlic and cook for 30 seconds.
  • Add chicken broth, and stir all the browned bits from the bottom of the pot.
    Add thyme, and bay leaf; increase heat to high and bring mixture to a simmer.
  • Add chicken breasts, salt, and pepper; stir, then, cover and simmer over medium heat for 25 to 30 minutes, or until chicken is done.
  • Remove chicken breasts from the pot and transfer 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 shredded chicken into soup; cover and simmer for 2 more minutes.
  • Remove from heat.
  • Discard thyme sprigs and bay leaves. Taste for salt and adjust accordingly.
  • Ladle into bowls, garnish with parsley, and serve with lemon wedges.

Notes

  • Nutritional Analysis AND WW Points were calculated with low carb noodles.
Nutrition Facts
Chicken Noodle Soup
Amount Per Serving
Calories 213 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 3g15%
Cholesterol 35mg12%
Sodium 323mg13%
Potassium 326mg9%
Carbohydrates 19g6%
Fiber 1g4%
Sugar 1g1%
Protein 16g32%
Vitamin A 1576IU32%
Vitamin C 2mg2%
Calcium 24mg2%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
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