Description

This vibrant chicken noodle soup is a comforting, savory twist on a family classic, perfect for busy weeknights and healthy eating. It promises a rich broth and tender ingredients, making it a reliable and hearty meal.

Ingredients

1.5 lbs boneless, skinless chicken breast or thighs, cut into 1-inch pieces
8 cups low-sodium chicken broth
6 oz dried egg noodles
2 medium carrots, peeled and diced (about 1 cup)
2 stalks celery, diced (about 1 cup)
1 medium onion, diced (about 1 cup)
0.5 cup chopped fresh parsley
1 Tbsp olive oil
Salt and pepper, to taste

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Instructions

Prep Your Veggies: Dice carrots, celery, and onion, aiming for uniform pieces for even cooking.
Sauté Aromatics: In a large Dutch oven or stockpot, heat the olive oil over medium heat. Add the diced onion, celery, and carrots. Cook until softened and fragrant, about 5-7 minutes, stirring occasionally.
Add Chicken And Broth: Stir in the 1-inch chicken pieces. Pour in the chicken broth. Bring to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes, or until chicken is cooked through (165°F).
Cook Noodles: Carefully remove the cooked chicken, shred it with two forks, and set it aside. Add the egg noodles to the simmering broth. Cook according to package directions, typically 7-10 minutes, until tender.
Finish And Serve: Return the shredded chicken to the pot. Stir in the fresh parsley. Taste and adjust seasonings with salt and pepper. Serve hot.

Notes

For gluten-free, use gluten-free pasta or rice noodles. For low-carb, substitute zucchini noodles or cauliflower rice. For a plant-based option, use cannellini beans or shredded jackfruit with vegetable broth. Boost flavor with a bay leaf, dried thyme, or a squeeze of lemon juice at the end. Ensure chicken reaches an internal temperature of 165°F. If broth reduces, add 0.5 cup warm water.

Prep Time: 5 minutes
Cook Time: 45 minutes
Category: Main Course, Soup
Method: Simmering
Cuisine: American

Nutrition

Serving Size: 1.5 cups (approx 360g)
Calories: 280 calories
Sugar: 5 g
Sodium: 650 mg
Fat: 8 g
Saturated Fat: 2.5 g
Unsaturated Fat: 4.5 g
Trans Fat: 0 g
Carbohydrates: 28 g
Fiber: 3 g
Protein: 22 g
Cholesterol: 60 mg