Oodles of Noodles Chicken Soup
Dive into a comforting bowl of "Oodles of Noodles Chicken Soup," a hearty classic that's perfect for chilly nights or soothing the soul. This recipe brims with tender shredded chicken, perfectly cooked egg noodles, and a medley of sautéed vegetables like carrots, celery, and onions, all simmered in a fragrant, herb-infused chicken broth. The addition of garlic, dried thyme, and parsley creates layers of savory flavor, while a sprinkle of fresh parsley adds a vibrant finish. Ready in just 45 minutes, this one-pot wonder is as simple as it is satisfying, making it an ideal choice for busy weeknights or a cozy weekend meal. Serve piping hot and watch everyone come back for seconds!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 2 medium carrots, peeled and sliced
- 2 stalks celery stalks, sliced
- 3 cloves garlic cloves, minced
- 1 pound chicken breast, boneless and skinless
- 8 cups chicken broth
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- 1 leaf bay leaf
- 8 ounces egg noodles
- to taste salt
- to taste black pepper
- 2 tablespoons fresh parsley for garnish, chopped
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion, sliced carrots, and sliced celery to the pot. Sauté for 4-5 minutes, stirring occasionally, until the vegetables begin to soften.
Add the minced garlic to the pot and cook for another 30 seconds to release its fragrance.
Place the chicken breast in the pot and pour in the chicken broth. Add the dried thyme, dried parsley, and bay leaf.
Bring the soup to a boil, then reduce the heat to low. Cover the pot with a lid and simmer for 15-20 minutes, or until the chicken is fully cooked and tender.
Remove the chicken from the pot and set it aside on a cutting board to cool slightly.
Add the egg noodles to the pot and cook according to the package instructions, about 6-8 minutes, or until the noodles are tender but not mushy.
While the noodles are cooking, shred the cooked chicken using two forks.
Return the shredded chicken to the pot, stirring to combine it with the soup.
Season the soup with salt and black pepper to taste. Discard the bay leaf.
Serve the soup hot, garnished with freshly chopped parsley.
Nutrition Facts
Calories |
348 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 8.5 g | 11% | |
| Saturated Fat | 2.0 g | 10% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 84 mg | 28% | |
| Sodium | 1153 mg | 50% | |
| Total Carbohydrate | 32.6 g | 12% | |
| Dietary Fiber | 2.5 g | 9% | |
| Total Sugars | 4.0 g | ||
| Protein | 33.2 g | 66% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 72 mg | 6% | |
| Iron | 3.0 mg | 17% | |
| Potassium | 678 mg | 14% | |
*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.
