Description
A comforting bowl of chicken and noodles with tender chicken, hearty egg noodles, and vibrant vegetables in a flavorful broth.
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (about 1.5 lbs)
- 8 oz wide egg noodles
- 6 cups low-sodium chicken broth
- 1 cup chopped carrots
- 1 cup chopped celery
- 1 cup chopped onions
- 3 garlic cloves, minced
- 1 tsp dried thyme
- 2 bay leaves
- Salt and pepper to taste
Instructions
- Gather Ingredients: Start by gathering all your ingredients.
- Sauté Onions: In a large pot, heat a bit of oil over medium heat. Add the chopped onions and sauté until translucent, about 3-4 minutes.
- Cook Chicken and Veggies: Add the chicken breasts, chopped carrots, and celery into the pot. Cook until the chicken is no longer pink, about 5-6 minutes.
- Add Broth and Seasoning: Pour in the chicken broth and add minced garlic, thyme, bay leaves, salt, and pepper. Bring to a gentle simmer.
- Incorporate Noodles: Stir in the egg noodles and cook according to package instructions, about 6-8 minutes.
- Serve Hot: Remove from heat and serve hot, garnished with fresh herbs if desired.
Notes
Use low-sodium broth for a healthier option. You can substitute veggies or adjust seasoning to your taste.
- Prep Time: 10
- Cook Time: 25
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 2g
- Sodium: 600mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 75mg