Chicken Noodle Soup

Name: Chicken Noodle Soup
Cook time: 50 min
Total time: 50 min
Yield: 4 servings
Cuisine: American
Ingredients: 1 tbsp Olive Oil; 1 medium Yellow Onion, diced; 2 Carrots, peeled and sliced; 2 stalks of Celery, sliced; 2 cloves of Garlic, minced; 6 cups Low Sodium Chicken Broth; 2 cups Water; 1 lb Boneless Skinless Chicken Breast; 2 Bay Leaves; 1 tsp Dried Thyme; 8oz Wide Egg Noodles; 2 tbsp Parsley, fresh, chopped; 1 1/4 tsp Kosher Salt, to taste; 1/2 tsp Pepper (Black), freshly ground

This classic chicken noodle soup is warm, comforting, and full of bright, savory flavors — perfect for a cozy night or when you need a little pick-me-up. Tender shredded chicken and wide egg noodles swim in a fragrant broth studded with carrots, celery, and fresh parsley. It’s simple to make but feels like a homemade hug in a bowl.

This classic chicken noodle soup is warm, comforting, and full of bright, savory flavors — perfect for a cozy night or when you ne... Show more

Traditional American Recipe

Health Grade

B · Healthy

Rating

4.5

Time

50 min

Price

1,06 €

Calories

491 kcal

low calorie

easy

meal prep

one pot

Method

Prep the ingredients

Dice the Yellow Onion, slice the Carrots and Celery, and mince the Garlic. Chop the fresh Parsley and pat the boneless skinless Chicken Breast dry, trimming away any extra fat if you see it. Keeping the vegetables close in size helps them soften evenly in the pot.

Sauté the vegetables

Heat the Olive Oil in a large pot over medium heat. Add the onion, carrots, and celery, and cook, stirring often, until the vegetables soften and the onion turns translucent, about 6 minutes. Stir in the garlic and cook for 1 minute more, just until fragrant.

Simmer the soup

Pour in the low-sodium Chicken Broth and Water, then add the Bay Leaf and Dried Thyme. Nestle in the chicken, bring everything to a boil, then lower the heat to a gentle simmer. Cover and simmer for 15 minutes, until the chicken is cooked through and the vegetables are tender.

Add the noodles

Transfer the chicken to a plate and shred it with two forks. Return the chicken to the pot, stir in the Wide Egg Noodles, and simmer uncovered for 7 minutes, stirring once or twice, until the noodles are just tender.

Finish and serve

Remove the bay leaves, stir in the Parsley, and season with Kosher Salt and freshly ground Black Pepper to taste. Ladle the soup into bowls and serve hot.