Classic Chicken Noodle Soup
It's officially soup season, and I'm ready for all of the cozy meals! I've personally always been a soup gal for many reasons - it's simple to make, an easy way to pack tons of nutrients into one dish, AND it serves as the perfect meal prep to eat on for days.
This Classic Chicken Noodle soup is equal parts nostalgic and comforting in the best way. Plus it just happens to use simple, nutritious ingredients that will leave your body AND mind feeling good this season! Be sure to let me know if you whip this up this fall or winter.
PREP TIME
15 minutes
COOK TIME
30 minutes
INGREDIENTS
17
Serves: 6
Ingredients
- 2 Tbsp2 Tbsp2 Tbsp Extra Virgin Olive Oil
- 2 Tbsp2 Tbsp2 Tbsp Salted Butter
- 1 whole1 whole1 whole Yellow Onion, chopped
- 3 cups3 cups3 cups Carrots, diced (about 6 medium carrots)
- 2 cups2 cups2 cups Celery, diced (about 4 ribs)
- 4 cloves4 cloves4 cloves Garlic, minced
- 2 Tbsp2 Tbsp2 Tbsp Thyme, fresh
- 1 Tbsp1 Tbsp1 Tbsp fresh Rosemary, chopped
- 1 Tbsp1 Tbsp1 Tbsp Sage, chopped
- 1 whole1 whole1 whole Bay Leaf
- 1 pinch1 pinch1 pinch Salt and Pepper, to taste
- 8 cups8 cups8 cups Chicken Broth, or bone broth (note - the egg noodles do absorb a good amount of liquid, so you can always add more broth if needed)
- 1.5 lb1.5 lb1.5 lb Boneless Skinless Chicken Thigh, or breasts
- 2 - 3 cups2 - 3 cups2 - 3 cups Wide Egg Noodles
- 1 - 2 Tbsp1 - 2 Tbsp1 - 2 Tbsp Lemon Juice, about 1/2 lemon
- 0.25 cup0.25 cup0.25 cup Parsley, chopped, plus more for topping
- 0.333 cup0.333 cup0.333 cup Parmesan Cheese, grated, for topping
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Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Add olive oil and butter to a large Dutch oven or pot over medium heat.
- Add the onions, and cook for 3-4 minutes. Add in carrots, celery, garlic, thyme, rosemary, sage, and salt and pepper to taste. Allow to cook down for another 5 or so minutes, until veggies are beginning to soften.
- Place bay leaf and chicken thighs or breasts into the pot, and cover with chicken broth. Bring to a boil, then simmer for ~20 minutes.
- Remove chicken, and place on a cutting board. Use two forks to shred into bite-sized pieces.
- Remove the bay leaf, and stir the chicken back in. Season with salt and pepper if needed.
- Bring back to a boil, and add noodles. Allow to cook for 6-8 minutes.
- Stir in the parsley and lemon juice.
- Serve with grated parmesan, additional parsley, and crunchy bread. Enjoy!
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My Notes:
About This Recipe
Show nutritional information
Coconut Free Nightshade Free Nut Free Shellfish Free Soups Sugar Alcohol Free Sugar Free| This is our estimate based on online research. | |
| Calories: | 1121 |
| Fat: | 16 g |
| Carbohydrates: | 62 g |
| Protein: | 47 g |
| Cholesterol: | 27 g |
| Sodium: | 573 mg |
| Fiber: | 5 g |
| Sugars: | 8 g |
| Sugar Alcohol: | 0 g |
| Calculated per serving. | |
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