Real Chicken Noodle Soup
Dive into a comforting bowl of Real Chicken Noodle Soup, a classic homemade favorite that’s brimming with rich flavor and hearty goodness. Made with tender chicken breasts (or thighs), a medley of fresh vegetables like carrots, celery, and onion, and infused with aromatic herbs like thyme and parsley, this soup delivers warmth and nourishment in every spoonful. Egg noodles add the perfect chewy texture, while a savory chicken broth ties it all together. Ready in just under an hour with simple, wholesome ingredients, this soul-soothing dish is perfect for chilly nights or as a remedy for the common cold. Garnish with fresh parsley for an extra burst of color and flavor, and enjoy this timeless comfort food with your family.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 medium carrots, peeled and sliced
- 3 medium celery stalks, sliced
- 3 units garlic cloves, minced
- 1 pound chicken breasts (or thighs)
- 8 cups chicken broth
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- 1 unit bay leaf
- 2 cups egg noodles
- 1 to taste salt
- 1 to taste black pepper
- 2 tablespoons fresh parsley for garnish (optional)
Instructions
In a large pot or Dutch oven, heat the olive oil over medium heat.
Add the diced onion, sliced carrots, and celery to the pot. Cook for 5-7 minutes, stirring occasionally, until the vegetables begin to soften.
Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Place the chicken breasts (or thighs) in the pot and pour in the chicken broth.
Add the dried thyme, dried parsley, and the bay leaf. Bring the mixture to a gentle boil.
Once boiling, reduce the heat to low, cover the pot with a lid, and let it simmer for 20-25 minutes, or until the chicken is fully cooked and tender.
Carefully remove the chicken from the pot and shred it using two forks. Set the shredded chicken aside.
Bring the soup back to a boil and add the egg noodles. Cook according to the package instructions (typically 6-8 minutes), or until the noodles are tender.
Return the shredded chicken to the pot and stir to combine. Season the soup with salt and black pepper to taste.
Remove the bay leaf before serving.
Ladle the soup into bowls, garnish with freshly chopped parsley if desired, and serve hot.
Nutrition Facts
Calories |
1723 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 51.8 g | 66% | |
| Saturated Fat | 10.5 g | 52% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 478 mg | 159% | |
| Sodium | 7356 mg | 320% | |
| Total Carbohydrate | 121.3 g | 44% | |
| Dietary Fiber | 13.4 g | 48% | |
| Total Sugars | 19.0 g | ||
| Protein | 185.7 g | 371% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 409 mg | 31% | |
| Iron | 16.5 mg | 92% | |
| Potassium | 3956 mg | 84% | |
*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.
