Teresa's Recipes
Hearty Chicken Noodle Soup
Savor the comforting warmth of our Hearty Chicken Noodle Soup. Made with succulent chicken breasts simmering alongside fresh vegetables and aromatic spices in a richly flavored broth, this soup is a tribute to homestyle cooking. The addition of egg noodles turns it into a satisfying meal that brings back memories of childhood. This recipe, with its roots in many cultures worldwide, is a testament to the universal love for a warming, hearty soup.
Ingredients
- 1/4 cup, chopped Fresh parsley
- To taste Salt and pepper
- 1 leaf Bay leaf
- 1/2 teaspoon Dried thyme
- 2 cups Egg noodles
- 8 cups Chicken broth
- 3 cloves, minced Garlic
- 1 large, chopped Onion
- 3 stalks, chopped Celery stalks
- 3 large, sliced Carrots
- 2 large, boneless and skinless Chicken breasts
Dietary Notes
- Servings: 6
- Dish Type: Soup
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Calories: 300
- Fat: 4g
- Carbs: 30g
- Protein: 32g
- Sodium: 1600mg
- Sugar: 5g
Instructions
- In a large pot, bring the chicken broth to a boil.
- Add the chopped onion, sliced carrots, chopped celery, minced garlic, dried thyme, bay leaf, and salt and pepper to the pot.
- Reduce the heat to low and let it simmer.
- Add the chicken breasts to the pot and let them cook for about 20 minutes, or until they're cooked through and no longer pink in the middle.
- Remove the cooked chicken from the pot and shred it using two forks. Return the shredded chicken to the pot.
- Add the egg noodles to the pot and let them cook for 8-10 minutes, or until they're tender.
- Remove the bay leaf and discard it.
- Stir in the chopped fresh parsley.
- Taste and adjust the seasoning if needed.
- Ladle the soup into bowls, serve hot, and enjoy!
Tips
- You can substitute the chicken breasts with thighs for a richer flavor. For a gluten-free version, use gluten-free noodles. Add a pinch of turmeric for a vibrant color and added health benefits.