Feel Better Chicken Noodle Soup
Comforting and nourishing, Feel Better Chicken Noodle Soup is the ultimate remedy for chilly days and under-the-weather moments. This heartwarming recipe combines tender shredded chicken, egg noodles, and a medley of wholesome vegetables like carrots, celery, and onion, all simmered to perfection in a fragrant, herb-infused chicken broth. Seasoned with thyme, rosemary, and bay leaves for a rich depth of flavor, this one-pot classic is ready in just 45 minutes, making it perfect for busy weeknights or quick meal prep. Serve it piping hot with a sprinkle of fresh parsley for an extra burst of brightness. Packed with immune-boosting ingredients and soul-soothing goodness, this homemade chicken noodle soup is sure to make you (and your loved ones) feel better in no time.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic cloves, minced
- 3 medium carrots, peeled and sliced
- 3 medium celery stalks, sliced
- 2 pieces boneless, skinless chicken breasts
- 8 cups chicken broth
- 1 teaspoon dried thyme
- 0.5 teaspoon dried rosemary
- 2 pieces bay leaves
- 4 cups egg noodles
- 1 teaspoon salt
- black pepper, to taste
- 2 tablespoons fresh parsley, chopped (optional)
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion and cook for 2-3 minutes until softened.
Stir in the minced garlic, sliced carrots, and sliced celery. Cook for another 5 minutes, stirring occasionally.
Place the chicken breasts into the pot. Pour in the chicken broth.
Add the dried thyme, dried rosemary, and bay leaves to the pot. Stir and bring the mixture to a boil.
Reduce the heat to a simmer. Cover and cook for 20 minutes, or until the chicken is fully cooked.
Remove the chicken breasts from the pot and shred them using two forks.
Return the shredded chicken to the pot.
Add the egg noodles to the pot. Cook for 8-10 minutes, or until the noodles are tender.
Season the soup with salt and black pepper to taste.
Remove the bay leaves before serving.
Garnish with freshly chopped parsley, if desired. Ladle into bowls and serve warm.
Nutrition Facts
Calories |
1993 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 54.8 g | 70% | |
| Saturated Fat | 10.7 g | 53% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 481 mg | 160% | |
| Sodium | 7292 mg | 317% | |
| Total Carbohydrate | 202.3 g | 74% | |
| Dietary Fiber | 17.1 g | 61% | |
| Total Sugars | 20.7 g | ||
| Protein | 167.4 g | 335% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 432 mg | 33% | |
| Iron | 19.7 mg | 109% | |
| Potassium | 3814 mg | 81% | |
*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.
