Double Noodle Chicken Soup
Warm up your soul with this hearty and comforting Double Noodle Chicken Soup! Packed with tender shredded chicken, a medley of fresh vegetables, and not one but *two types of noodles*—egg noodles and broken spaghetti—this recipe takes the classic chicken noodle soup to the next level. Simmered in a flavorful chicken broth infused with garlic, thyme, and a hint of lemon (optional for a bright finish), this soup is both rich and nourishing. Perfect for chilly days or whenever you need a bowl of pure comfort, this crowd-pleaser is easy to make in under an hour and serves up to six. Garnished with fresh parsley and best enjoyed with crusty bread, Double Noodle Chicken Soup is a must-try for anyone craving homemade warmth and wholesome flavor.
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Recipe Information
Ingredients
- 2 pieces chicken breast (boneless, skinless)
- 2 medium carrots
- 2 medium celery stalks
- 1 medium yellow onion
- 3 pieces garlic cloves
- 8 cups chicken broth
- 2 cups egg noodles
- 1 cup spaghetti (broken into 2-inch pieces)
- 2 tablespoons olive oil
- 2 tablespoons fresh parsley (chopped)
- 1 teaspoon dried thyme
- 1 piece bay leaf
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 tablespoon lemon juice (optional)
Instructions
Begin by preparing the vegetables: peel and slice the carrots into thin rounds, chop the celery into small pieces, dice the onion finely, and mince the garlic cloves.
Heat the olive oil in a large soup pot over medium heat. Add the onion, carrots, and celery, and sauté for 5 minutes, stirring occasionally, until softened and fragrant.
Add the minced garlic to the pot and cook for 1 more minute, stirring to avoid burning.
Place the chicken breasts into the pot along with the chicken broth, dried thyme, bay leaf, salt, and pepper. Bring the mixture to a boil, then reduce the heat to a gentle simmer.
Cover the pot and simmer for 20 minutes, or until the chicken breasts are fully cooked through and tender.
Remove the chicken breasts from the pot and set them aside on a plate to cool slightly. Discard the bay leaf.
Increase the heat to medium and add the egg noodles and broken spaghetti to the pot. Cook for 8-10 minutes, or until the noodles are tender but not mushy.
While the noodles are cooking, shred the cooked chicken breasts using two forks. Once shredded, return the chicken to the soup pot and stir gently to combine.
Taste the soup and adjust seasoning with additional salt and pepper if needed. If desired, add a splash of lemon juice for a bright, tangy finish.
Remove the pot from the heat and stir in the chopped parsley for a fresh flavor boost.
Ladle the soup into bowls and serve hot. Enjoy with crusty bread or crackers for a satisfying meal!
Nutrition Facts
Calories |
1894 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.0 g | 64% | |
| Saturated Fat | 9.8 g | 49% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 389 mg | 130% | |
| Sodium | 7238 mg | 315% | |
| Total Carbohydrate | 189.1 g | 69% | |
| Dietary Fiber | 16.2 g | 58% | |
| Total Sugars | 20.9 g | ||
| Protein | 165.6 g | 331% | |
| Vitamin D | 1.1 mcg | 6% | |
| Calcium | 393 mg | 30% | |
| Iron | 18.0 mg | 100% | |
| Potassium | 3685 mg | 78% | |
*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.
