Easy chicken noodle soup
A cozy pot of chicken, egg noodles, carrots and celery in a golden broth, ready in 40 minutes.
Serves 6 · 40 min · about 320 cal · 34 g protein · 26 g carbs · 9 g fat per serving
Ingredients
- 1 1/2 lb boneless, skinless chicken breasts
- 8 cups low-sodium chicken broth
- 3 carrots, sliced
- 3 stalks celery, sliced
- 1 onion, diced
- 3 cloves garlic, minced
- 6 oz wide egg noodles
- 2 tbsp olive oil
- 1 tsp dried thyme
- Salt and pepper
Steps
- Heat the oil in a large pot over medium heat. Cook the onion, carrots and celery 6 minutes, until starting to soften. Add the garlic and thyme for 1 minute.
- Add the broth and the whole chicken breasts. Bring to a boil, then simmer gently 15–18 minutes, until the chicken reaches 165°F (74°C).
- Lift out the chicken and shred it with two forks.
- Add the noodles to the simmering soup and cook 6–8 minutes, until tender. Return the chicken and season with salt and pepper.
For leftovers, cook the noodles separately and add them to each bowl, so they don’t soak up all the broth.