Chicken Noodle Soup

A classic homemade chicken noodle soup filled with tender chicken, vegetables, and comforting egg noodles in a savory, aromatic broth.

• Prep: 15 min
• Cook: 30 min
• Total: 45 min
• Servings: 2
• Cuisine: American
• Difficulty: Easy
• Cost: $3.83/serving

Dietary

• Nut-Free
• Soy-Free
• Dairy-Free
• High-Protein

Tags

• one-pot
• boil
• comfort food
• savory
• kid-friendly
• classic

Ingredients

• 1 tablespoon olive oil
• 0.5 pound chicken breast (boneless, skinless, cut into 1/2-inch pieces)
• 0.5 cup yellow onion (chopped)
• 0.5 cup carrots (chopped)
• 0.5 cup celery (chopped)
• 2 clove garlic (minced)
• 4 cup chicken broth
• 2 ounce wide egg noodles
• 0.5 teaspoon dried thyme (dried)
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 2 tablespoon fresh parsley (chopped, for garnish)

Instructions

1. Heat olive oil in a large pot or Dutch oven over medium heat. Add chicken breast pieces and cook until lightly browned, about 3-4 minutes. Remove chicken from pot and set aside.
2. Add chopped yellow onion, chopped carrots, and chopped celery to the pot. Sauté until softened, about 5-7 minutes.
3. Stir in minced garlic and cook for 1 minute until fragrant.
4. Pour in chicken broth. Add dried thyme, salt, and black pepper. Bring to a boil.
5. Add the wide egg noodles to the boiling broth and cook according to package directions, usually 7-9 minutes, or until al dente.
6. Return the cooked chicken to the pot and simmer for an additional 2-3 minutes to heat through.
7. Ladle into bowls and garnish with fresh parsley if desired. Serve warm.

Notes

Leftovers store well in the refrigerator for up to 3 days. The noodles may absorb more broth over time, so you might need to add a splash of water or broth when reheating.

Nutrition (per serving)

• Calories: 405
• Protein: 37.5 g
• Carbohydrates: 42.5 g
• Fat: 11.8 g
• Fiber: 4.5 g
• Sodium: 1550 mg
• Saturated Fat: 2.6 g
• Sugar: 5.1 g
• Cholesterol: 120 mg