Chicken Noodle Soup

Chicken Noodle Soup

from diethood.com
65 min
14 servings

This cozy Chicken Noodle Soup is filled with tender chicken, hearty egg noodles, crisp celery, onions, and carrots, all simmered in a savory, warm broth.

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
  • 1¼ 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. 1

    Heat the olive oil and butter in a Dutch oven set over medium heat. To the heated oil, add the chopped onions, sliced celery, and carrots; cook for 5 minutes, stirring occasionally. Stir in the garlic and cook for 20 seconds.

  2. 2

    Add the chicken broth and stir all the browned bits from the bottom of the pot. Add thyme sprigs and bay leaf; increase the heat to high and bring the mixture to a simmer.

  3. 3

    Add in the chicken breasts, salt, and pepper; stir, then cover and simmer over medium heat for 25 to 30 minutes or until the chicken is done.

  4. 4

    Remove the chicken breasts from the pot and transfer them to a cutting board.

  5. 5

    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.

  6. 6

    In the meantime, shred the chicken and discard the bones. Stir the shredded chicken into the soup; cover and simmer for 2 more minutes.

  7. 7

    Remove the soup from the heat and discard the thyme sprigs and bay leaves. Taste the soup for salt and pepper and adjust accordingly.

  8. 8

    Ladle into bowls, garnish with parsley, and serve with lemon wedges.