Chicken Noodle Soup

Prep Time 10

Cook Time 35

Total Time 45

Servings 6 servings

Calories 350

A comforting and hearty chicken noodle soup perfect for any day. Loaded with vegetables, tender chicken, and flavorful broth.

1 tablespoon olive oil
1 tablespoon butter
1 small yellow onion (diced)
3 stalks celery (thinly sliced)
6 cloves garlic (minced)
10 to 12 cups low sodium chicken broth (preferably 12 cups for brothier soup)
4 thyme sprigs or 1 teaspoon dried thyme
2 pounds skinless, bone-in chicken breasts
1¼ teaspoon salt (or to taste)
½ teaspoon black pepper (or to taste)
10 ounces carba-nada noodles (or regular wide egg noodles) (low carb noodles or regular egg noodles)

Heat oil and butter in a Dutch oven; cook onions, celery, and carrots for 5 minutes. Add garlic and cook 20 seconds.
Add broth, herbs, and bring to a simmer. Add chicken, salt, and pepper; cook for 25-30 minutes until chicken is done.
Remove chicken, shred, and discard bones. Return shredded chicken to the pot.
Add noodles and cook until al dente (6-7 min for egg noodles, 4-5 min for low carb noodles). Stir in shredded chicken, simmer 2 more minutes.
Remove herbs, taste and adjust seasoning. Serve garnished with parsley and lemon wedges.

For a richer flavor, use homemade broth and fresh herbs.

Calories: 350kcal

Cost: $15

Course: Soup

Cuisine: American

Keyword: chicken, comfort food, noodle