Chicken Noodle Soup
Tender white meat chicken, nourishing egg noodles, celery, onions and carrots float in a warm and fragrant broth in my easy Chicken Noodle Soup recipe. It’s a comfy, cozy classic!
Ingredients
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 yellow onion, (diced)
- 3 celery stalks, (thinly sliced)
- 2 carrots, (thinly sliced)
- 6 cloves garlic, (minced)
- 10 to 12 cups low sodium chicken broth, ((I normally use 12 cups because I like a brothier soup))
- 4 thyme sprigs, (or 1 teaspoon dried thyme)
- 2 bay leaves
- 2 pounds skinless, bone-in chicken breasts
- 1 ¼ teaspoon salt, (or to taste)
- ½ teaspoon freshly ground black pepper, (or to taste)
- 10 ounces Carba-Nada Noodles (low carb noodles), (OR use regular wide egg noodles)
- Chopped fresh parsley, (for garnish)
- Lemon wedges, (for serving)
Directions
- 1
Heat olive oil and butter in a dutch oven set over medium heat.
- 2
To the heated oil add chopped onions, sliced celery and carrots; cook for 5 minutes, stirring occasionally.
- 3
Stir in garlic and cook for 30 seconds.
- 4
Add chicken broth, and stir all the browned bits from the bottom of the pot. Add thyme, and bay leaf; increase heat to high and bring mixture to a simmer.
- 5
Add chicken breasts, salt, and pepper; stir, then, cover and simmer over medium heat for 25 to 30 minutes, or until chicken is done.
- 6
Remove chicken breasts from the pot and transfer to a cutting board.
- 7
At this point, if using regular egg noodles, add them to the broth and cook for 6 to 7 minutes, or until al dente. If using the Carba-Nada noodles, wait to add those to the pot together with the shredded chicken because they cook in about 4 to 5 minutes.
- 8
In the meantime, shred the chicken and discard the bones.
- 9
Stir shredded chicken into soup; cover and simmer for 2 more minutes.
- 10
Remove from heat.
- 11
Discard thyme sprigs and bay leaves. Taste for salt and adjust accordingly.
- 12
Ladle into bowls, garnish with parsley, and serve with lemon wedges.