Chicken Noodle Soup

Chicken, vegetables, and egg noodles combine for a hearty soup.

• Prep: 30 min
• Cook: 3 hr
• Total: 3 hr 30 min
• Servings: 6
• Cuisine: American
• Difficulty: Medium
• Cost: $1.58/serving

Dietary

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

Tags

• comfort food
• classic
• savory
• healthy
• boil
• budget-friendly

Ingredients

• 2 pound chicken pieces (skin removed)
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 1 onion (chopped)
• 1 cup celery (chopped)
• 3 carrots (large, thinly sliced)
• 4 cup egg noodles (dry)
• 1 teaspoon thyme
• 1 teaspoon sage

Instructions

1. Place chicken pieces in a large kettle.
2. Cover the chicken completely with water.
3. Cover, bring to a boil, reduce heat, and simmer for 2 to 3 hours.
4. Remove the cooked chicken pieces from the broth using tongs or a slotted spoon.
5. Cool the chicken for 10 to 15 minutes before separating the bones from the meat.
6. Break the chicken meat into bite-sized pieces.
7. Remove any bones from the broth.
8. Remove fat from the broth by skimming with a spoon, adding and removing ice cubes, or blotting the top of the broth with paper towels.
9. Add the chicken meat, salt, black pepper, onion, celery, carrots, and optional thyme or sage into the stock.
10. Bring the broth to a boil, cover, reduce heat, and cook for about 15 to 20 minutes on medium heat until the sliced carrots are crispy-tender.
11. Add the egg noodles and boil uncovered for about 6 to 7 minutes, stirring occasionally to break up any noodles that might stick together.
12. Ladle the soup into bowls.

Notes

Thaw frozen chicken in refrigerator (about 24 hours), or thaw in microwave just before cooking soup. Refrigerate or freeze leftovers within 2 hours of cooking. If refrigerated, use within 2 days. When reheating, bring to a boil.

Nutrition (per serving)

• Calories: 329
• Protein: 36.1 g
• Carbohydrates: 22.4 g
• Fat: 9.8 g
• Fiber: 2.4 g
• Sodium: 333 mg
• Saturated Fat: 2.6 g
• Sugar: 2.9 g
• Cholesterol: 119 mg