Description
A quintessentially comforting dish that warms the soul, this classic chicken noodle soup combines tender, shredded chicken, vibrant carrots, crisp celery, and hearty egg noodles in a clear, golden, nutrient-dense broth. Enhanced with fresh thyme and parsley, this recipe focuses on pure, fresh flavors and a perfect texture. It is a wholesome, nourishing meal perfect for busy weeknights or a soothing restorative dinner for the whole family.
Ingredients
1.5 lbs boneless skinless chicken breasts or thighs
3 large carrots, diced into rounds
3 stalks celery, thinly sliced
1 large yellow onion, finely chopped
8 oz wide egg noodles
8 cups low-sodium chicken stock
3 cloves garlic, minced
1 tsp fresh thyme
1/4 cup fresh parsley, chopped
2 tbsp olive oil
Salt and pepper to taste
Instructions
Heat olive oil in a large heavy-bottomed pot over medium heat.
Sauté the onions, carrots, and celery until softened and aromatic.
Add the minced garlic and cook for one additional minute until fragrant.
Pour in the chicken stock and bring the mixture to a gentle boil.
Add the chicken breasts to the pot and reduce heat to a low simmer.
Cook the chicken for 15 to 20 minutes until fully cooked through.
Remove the chicken from the pot and shred it using two forks.
Add the egg noodles to the simmering broth and cook according to package directions until al dente.
Return the shredded chicken to the pot and stir in the fresh thyme and parsley.
Season with salt and pepper to taste and serve warm.
Notes
For best results, cook the noodles separately if planning to store leftovers to prevent them from becoming mushy. Dried oregano can be used as a substitute for fresh thyme. Ensure the stock is low-sodium to control the salt content during the reduction process.
- Prep Time: 15
- Cook Time: 45
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 280
- Sugar: 3g
- Sodium: 450mg
- Fat: 7g
- Saturated Fat: 1.5g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 65mg