Chicken Noodle Soup
Homemade chicken noodle soup is the perfect remedy for a cold and a comforting meal any time.
Equipment
- large pot or dutch oven
Ingredients
Chicken
- 4 thighs boneless skinless chicken trimmed of all fat (about 1 pound total)
- ¼ teaspoon kosher salt
- 1 teaspoon olive oil
Vegetables
- ½ cup onion diced
- ½ cup celery diced
- ½ cup carrots peeled and sliced
- 3 cloves garlic minced
Liquid and Seasoning
- 4 cups low-sodium chicken broth
- 2 leaves dry bay leaves
- black pepper to taste
Noodles
- 1 cup egg noodles (1 ½ oz)
Garnish
- parsley optional for garnish
Instructions
Cooking Instructions
- Season the chicken with salt. Heat a large pot or Dutch oven over medium high heat.
- Add the oil, onion, celery, carrot and garlic and sauté until soft, 5 minutes.
- Add the chicken, chicken broth, ¼ cup water, bay leaves and ⅛ teaspoon black pepper.
- Bring to a boil over high heat, then cover and reduce to a simmer. Cook until the chicken shreds easily with a fork, about 35 minutes.
- Discard the bay leaves, coarsely shred the chicken with two forks and return to the soup, add the noodles and cook according to the package directions. Garnish with parsley and serve.
Notes
To make this a 30 minute meal, I suggest using pre-chopped veggies or a veggie chopper. Use chicken breasts in place of thighs if you prefer.
Nutrition
Serving: 1.5cupsCalories: 223kcalCarbohydrates: 13.5gProtein: 26.5gFat: 6.5gSaturated Fat: 1.5gCholesterol: 117mgSodium: 775.5mgFiber: 1.5gSugar: 3g
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