Yummy Chicken Soup
Warm up your soul with this comforting and flavorful Yummy Chicken Soup, a perfect dish for cozy evenings or when you need a nourishing boost. Made with tender, shredded chicken breast, hearty carrots and celery, and an aromatic blend of thyme, rosemary, and garlic, this classic recipe is both soothing and satisfying. Simmered in rich chicken broth, the soup gains depth and warmth, while the optional addition of egg noodles makes it a versatile choice for those seeking extra heartiness. Topped with a sprinkle of fresh parsley, each bowl bursts with fresh, homemade goodness. Whether you're battling a cold or simply craving comfort food, this easy-to-make soup is sure to deliver on both flavor and nutrition. Ready in under an hour and serving up to six, it's a go-to recipe for busy weeknights or meal prepping for the week.
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Recipe Information
Ingredients
- 2 pieces Chicken breast (boneless, skinless)
- 2 tablespoons Olive oil
- 1 medium Yellow onion (diced)
- 3 medium Carrots (sliced into rounds)
- 3 pieces Celery stalks (sliced)
- 4 cloves Garlic cloves (minced)
- 8 cups Chicken broth
- 1 teaspoon Dried thyme
- 1 teaspoon Dried rosemary
- 2 leaves Bay leaves
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 cups Egg noodles (optional)
- 2 tablespoons Fresh parsley (chopped, for garnish)
Instructions
Heat the olive oil in a large pot over medium heat.
Season the chicken breasts with a pinch of salt and pepper. Add them to the pot and sear for 4-5 minutes per side, until lightly browned. Remove and set aside.
In the same pot, add the diced onion, sliced carrots, and sliced celery. Sauté for 5-7 minutes, stirring occasionally, until the vegetables begin to soften.
Add the minced garlic and sauté for 1 minute until fragrant.
Pour in the chicken broth and stir in the dried thyme, dried rosemary, bay leaves, salt, and black pepper.
Return the chicken breasts to the pot. Increase the heat to bring the soup to a boil, then reduce to a simmer. Cover and let the soup cook for 20 minutes.
Remove the chicken breasts from the pot and shred them with two forks. Return the shredded chicken to the pot.
If using egg noodles, add them now and cook for an additional 8-10 minutes, or until the noodles are tender.
Taste and adjust seasonings as necessary.
Remove the bay leaves before serving.
Ladle the soup into bowls and garnish with fresh parsley. Serve warm and enjoy!
Nutrition Facts
Calories |
1665 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 49.8 g | 64% | |
| Saturated Fat | 9.6 g | 48% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 412 mg | 137% | |
| Sodium | 7229 mg | 314% | |
| Total Carbohydrate | 143.3 g | 52% | |
| Dietary Fiber | 13.4 g | 48% | |
| Total Sugars | 20.2 g | ||
| Protein | 156.8 g | 314% | |
| Vitamin D | 1.1 mcg | 6% | |
| Calcium | 394 mg | 30% | |
| Iron | 15.5 mg | 86% | |
| Potassium | 3634 mg | 77% | |
*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.
