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Description
A classic and comforting homemade chicken noodle soup recipe.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken breasts
- 1 large onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 8 cups chicken broth
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup egg noodles
- 2 tablespoons fresh parsley, chopped
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat. Add chicken breasts and cook until browned on both sides. Remove chicken from pot and set aside.
- Add onion, carrots, and celery to the pot. Cook until softened, about 5-7 minutes.
- Return chicken to the pot. Add chicken broth, salt, and pepper. Bring to a boil, then reduce heat and simmer for 20 minutes, or until chicken is cooked through.
- Remove chicken from the pot and shred it. Return shredded chicken to the pot.
- Add egg noodles and cook according to package directions, usually about 8-10 minutes.
- Stir in fresh parsley. Serve hot.
Notes
- For a richer flavor, you can use chicken thighs instead of breasts.
- Add other vegetables like peas or corn for extra nutrition.
- This soup freezes well for future meals.
- Prep Time: 15 min
- Cook Time: 35 min
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 350
- Sugar: 5g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 90mg