Chicken Noodle and Vegetable Soup
Warm up with a comforting bowl of Chicken Noodle and Vegetable Soup, a timeless classic that combines tender chunks of chicken, hearty egg noodles, and a medley of fresh vegetables simmered in a savory, herb-infused broth. This one-pot wonder is packed with vibrant flavors from garlic, thyme, and parsley, enhanced by the richness of olive oil and butter. Ready in just 45 minutes, it's the ultimate homemade remedy for chilly evenings or whenever you crave a quick, wholesome meal. Perfectly balanced and easy to customize, this family-friendly soup is ideal for meal prep or simple weeknight dinners. Ladle it into bowls, garnish with fresh parsley, and enjoy a bowl of cozy, nourishing goodness!
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 1 tablespoon Butter
- 1 medium Yellow onion, diced
- 3 pieces Garlic cloves, minced
- 3 medium Carrots, peeled and sliced
- 3 medium Celery stalks, sliced
- 1 pound Chicken breasts or thighs, boneless and skinless
- 8 cups Chicken broth
- 1 piece Bay leaf
- 1 teaspoon Dried thyme
- 1 teaspoon Dried parsley
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 8 ounces Egg noodles
- 2 tablespoons Fresh parsley, chopped (optional for garnish)
Instructions
Heat the olive oil and butter in a large pot or Dutch oven over medium heat.
Add the diced onion and sauté for 2-3 minutes until softened and translucent.
Add the minced garlic and sauté for another 30 seconds until fragrant.
Stir in the sliced carrots and celery, cooking for 4-5 minutes until they begin to soften.
Place the chicken breasts (or thighs) into the pot and pour in the chicken broth.
Add the bay leaf, dried thyme, dried parsley, salt, and black pepper. Stir to combine.
Bring the soup to a boil, then reduce the heat to low and let it simmer, covered, for 15-20 minutes, or until the chicken is fully cooked.
Remove the chicken from the pot and shred it using two forks.
Return the shredded chicken to the pot and adjust seasoning if needed.
Add the egg noodles to the soup and simmer for 8-10 minutes, or until the noodles are tender.
Remove the bay leaf before serving.
Ladle the soup into bowls and garnish with fresh parsley, if desired. Serve hot and enjoy!
Nutrition Facts
Calories |
1701 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 61.4 g | 79% | |
| Saturated Fat | 16.5 g | 82% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 484 mg | 161% | |
| Sodium | 7428 mg | 323% | |
| Total Carbohydrate | 98.3 g | 36% | |
| Dietary Fiber | 12.3 g | 44% | |
| Total Sugars | 19.3 g | ||
| Protein | 181.8 g | 364% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 413 mg | 32% | |
| Iron | 15.5 mg | 86% | |
| Potassium | 3981 mg | 85% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
