Description
A comforting and hearty bowl of chicken noodle soup, perfect for chilly days.
Ingredients
Scale
- 1 whole chicken (about 3–4 pounds)
- 8 cups of chicken broth or stock
- 2 cups of egg noodles
- 3 medium carrots, diced
- 2 ribs of celery, diced
- 1 medium onion, chopped
- 3 cloves of garlic, minced
- 2 tablespoons of olive oil or butter
- 2 bay leaves
- 1 teaspoon dried thyme
- Salt and pepper to taste
- Optional: Parsley, for garnish
Instructions
- Heat the olive oil or butter in a large pot over medium heat. Add onions, carrots, and celery, and sauté for about 5-7 minutes until soft.
- Add the minced garlic and sauté for another minute.
- Place the whole chicken in the pot, followed by the chicken broth, bay leaves, thyme, salt, and pepper. Bring to a boil, then reduce to a simmer.
- Cover and let the chicken cook for about 45 minutes until tender.
- Remove the chicken from the pot and shred the meat off the bones. Return the shredded chicken to the pot.
- Add the noodles to the boiling broth and cook according to package instructions for about 6-8 minutes.
- Taste the soup and adjust seasoning as needed before serving hot, garnished with parsley.
Notes
For a lighter version, use chicken breasts instead of a whole chicken. Incorporate spinach or kale for added nutrition.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 4g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 80mg