Description
This comforting and wholesome soup captures the essence of classic farm-style cooking with tender chicken breast, aromatic mirepoix, and hearty egg noodles. Designed for efficiency, this recipe creates a savory and clean flavor profile without the need for hours of simmering. It is the perfect restorative meal for busy weeknights or cool days, providing a nourishing and homemade touch that outperforms any store-bought alternative.
Ingredients
1 lb boneless skinless chicken breasts
8 cups low-sodium chicken broth
2 cups egg noodles
2 large carrots, peeled and sliced
2 celery stalks, sliced
1 small yellow onion, diced
2 cloves garlic, minced
1 tablespoon olive oil
1 teaspoon dried thyme
Salt and pepper to taste
Fresh parsley for garnish
Instructions
Heat olive oil in a large pot or Dutch oven over medium heat.
Add the onion, carrots, and celery and sauté for 5 minutes until softened.
Stir in the minced garlic and thyme, cooking for another minute until fragrant.
Pour in the chicken broth and bring to a gentle boil.
Add the chicken breasts to the pot and reduce heat to a simmer; cook for 15-20 minutes until chicken is cooked through.
Remove the chicken breasts, shred with two forks, and return the meat to the pot.
Add the egg noodles and stir, cooking for 6-8 minutes or until noodles are tender.
Season with salt and pepper to taste and serve warm with a sprinkle of fresh parsley.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. If the noodles absorb too much broth, add a splash of water or extra broth when reheating. You can substitute egg noodles with gluten-free pasta if needed.
- Prep Time: 20
- Cook Time: 30
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 285
- Sugar: 3g
- Sodium: 650mg
- Fat: 6g
- Saturated Fat: 1.5g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 26g
- Cholesterol: 65mg