Description

This Chicken Noodle Soup features a delightful blend of tender chicken, vibrant vegetables, and hearty egg noodles. Perfect for a quick, comforting meal that’s both easy and full of flavor, this homemade soup will surely become a favorite.

Ingredients

Scale

2 tablespoons olive oil
1 medium onion chopped (about 1 cup)
2 teaspoons minced garlic about 2 cloves
3 medium carrots cut into 1/8-inch rounds (about 1 1/2 cups)
2 stalks celery cut into 1/8-inch half moons (about 1 cup)
1 inch round 1/8-inch thick ginger optional
6 cups chicken broth
3/4 lb chicken tenderloin
1 sprig fresh thyme or 1/4 teaspoon dried thyme
4 ounces medium egg noodles
Kosher salt
Freshly ground black pepper
Freshly minced flat leaf parsley for garnish (optional)

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Instructions

Heat olive oil in a Dutch oven or soup pot over medium-low heat.
Sauté the onions until translucent, about 4 minutes.
Add garlic, carrots, celery, and ginger (if using) and sauté for another 5 minutes until celery softens.
Pour in the chicken broth and bring to a boil, then reduce to a simmer.
Add chicken and thyme to the broth, partially cover, and simmer until chicken is tender, about 20 minutes.
Remove chicken, place on a plate, and shred using forks.
Return the broth to a boil, add noodles, and cook until just tender.
Add shredded chicken back into the pot and adjust seasoning with salt and pepper.
Garnish with fresh parsley if desired and enjoy.

Notes

For extra flavor, use homemade chicken broth if available.
This soup can be refrigerated for up to 3 days and reheated easily.
Add your favorite vegetables for variety!

Nutrition

Serving Size: 1 bowl
Calories: 380
Sugar: 3g
Sodium: 800mg
Fat: 8g
Saturated Fat: 1.5g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 3g
Protein: 25g
Cholesterol: 70mg