Chicken Noodle Soup

A warm and comforting classic chicken noodle soup featuring tender chicken, soft egg noodles, and gentle vegetables in a savory broth, served with a side of crusty bread.

• Prep: 10 min
• Cook: 30 min
• Total: 40 min
• Servings: 1
• Cuisine: American
• Difficulty: Easy
• Cost: $3.17/serving

Dietary

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

Tags

• comfort food
• boil
• savory
• healthy

Ingredients

• 3 ounce chicken breast (boneless, skinless, cubed)
• 0.5 teaspoon olive oil
• 0.25 cup yellow onion (chopped)
• 0.25 cup carrots (chopped)
• 0.25 cup celery (chopped)
• 0.5 garlic clove (minced)
• 2 cup low-sodium chicken broth
• 0.25 cup egg noodles (dry)
• 0.125 teaspoon dried thyme
• 1 pinch salt
• 1 pinch black pepper
• 1 slice crusty bread

Instructions

1. Heat 1/2 teaspoon olive oil in a small saucepan or pot over medium heat. Add the cubed chicken breast and cook for 3-4 minutes until lightly browned. Remove chicken and set aside.
2. Add 1/4 cup chopped yellow onion, 1/4 cup chopped carrots, and 1/4 cup chopped celery to the same pot. Sauté for 5 minutes until vegetables begin to soften.
3. Stir in 0.5 minced garlic clove and 1/8 teaspoon dried thyme. Cook for 1 minute until fragrant.
4. Pour in 2 cups low-sodium chicken broth. Bring to a simmer, then add the cooked chicken back to the pot along with 1/4 cup dry egg noodles. Simmer for 10-12 minutes, or until noodles are tender.
5. Season the soup with a pinch of salt and a pinch of black pepper to taste. Ladle into a bowl and serve hot with 1 slice of crusty bread.

Notes

For even faster cooking, you can use pre-cooked chicken from a rotisserie chicken.

Nutrition (per serving)

• Calories: 420
• Protein: 33.5 g
• Carbohydrates: 45.2 g
• Fat: 12.1 g
• Fiber: 4.8 g
• Sodium: 950 mg
• Saturated Fat: 2.5 g
• Sugar: 4.1 g
• Cholesterol: 120 mg