Chicken Soup for Dummies
Perfect for beginners and comforting for all, "Chicken Soup for Dummies" is your go-to recipe for a hearty, homemade classic with minimal effort. This foolproof chicken soup is packed with tender shredded chicken, vibrant carrots, celery, and onion, all simmered in a flavorful broth enhanced with dried thyme, oregano, and bay leaves. With an optional addition of egg noodles, it transforms into a satiating meal, ready in just 50 minutes. Ideal for weeknights or when you're feeling under the weather, this easy chicken soup delivers warmth and nourishment in every spoonful. Garnish with fresh parsley for a pop of color and serve it piping hot—so simple, yet so satisfying!
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Recipe Information
Ingredients
- 2 pieces Chicken breast (boneless, skinless)
- 2 medium Carrot
- 2 medium Celery stalk
- 1 medium Yellow onion
- 2 pieces Garlic cloves
- 8 cups Chicken broth
- 2 cups Water
- 2 tablespoons Olive oil
- 1 teaspoon Dried thyme
- 1 teaspoon Dried oregano
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 pieces Bay leaves
- 2 tablespoons Fresh parsley (optional for garnish)
- 2 cups Egg noodles (optional)
Instructions
Dice the carrot, celery, and onion into small pieces. Mince the garlic cloves.
Heat the olive oil in a large pot over medium heat. Add the diced onion and sauté for 3-4 minutes until softened.
Add the minced garlic and sauté for an additional minute until fragrant.
Add the carrots and celery to the pot. Stir and cook for 4-5 minutes until the vegetables start to soften.
Place the chicken breasts on top of the vegetables in the pot. Pour in the chicken broth and water.
Add the dried thyme, dried oregano, bay leaves, salt, and black pepper to the pot.
Bring the mixture to a boil, then reduce the heat to low and cover the pot. Simmer for 20 minutes or until the chicken is fully cooked and tender.
Remove the chicken breasts from the pot and shred them using two forks. Set the shredded chicken aside.
If using egg noodles, add them to the pot and cook according to the package instructions until tender, about 6-8 minutes.
Return the shredded chicken to the pot and stir to combine. Let the soup simmer for an additional 2-3 minutes.
Taste the soup and adjust the seasoning if necessary.
Remove the bay leaves before serving. Ladle the soup into bowls and garnish with fresh parsley if desired.
Serve hot and enjoy your homemade chicken soup!
Nutrition Facts
Calories |
1632 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 49.7 g | 64% | |
| Saturated Fat | 9.6 g | 48% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 412 mg | 137% | |
| Sodium | 7233 mg | 314% | |
| Total Carbohydrate | 135.8 g | 49% | |
| Dietary Fiber | 12.9 g | 46% | |
| Total Sugars | 16.6 g | ||
| Protein | 155.5 g | 311% | |
| Vitamin D | 1.1 mcg | 6% | |
| Calcium | 398 mg | 31% | |
| Iron | 15.3 mg | 85% | |
| Potassium | 3452 mg | 73% | |
*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.
