Description
A comforting chicken noodle soup made from scratch with tender chicken, fresh vegetables, and soft egg noodles.
Ingredients
Scale
- 1 chicken (about 3–4 lbs), cut into pieces
- 8 cups chicken broth
- 2 cups egg noodles
- 2 carrots, sliced
- 2 celery stalks, sliced
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 bay leaf
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Combine the chicken pieces and chicken broth in a large pot. Bring it to a boil.
- Reduce heat to low and let it simmer for 25-30 minutes, or until the chicken is fully cooked.
- Remove the chicken from the pot and allow it to cool. Shred the chicken, discarding any bones and skin.
- Add the carrots, celery, onion, and garlic to the pot. Stir together and cook until the vegetables are tender, about 10-15 minutes.
- Incorporate the egg noodles into the pot and cook according to the package instructions until al dente.
- Return the shredded chicken to the pot and stir in the bay leaf. Season with salt and pepper.
- Before serving, remove the bay leaf and garnish with fresh parsley.
Notes
Use rotisserie chicken to save time. Customize with additional veggies like peas or corn.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 1g
- Sodium: 800mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 70mg