The best Chicken Noodle Soup Recipe!!

Ingredients

• 2 pieces Chicken Breast (boneless, skinless, cut into bite‑size pieces)
• 8 cups Low‑Sodium Chicken Broth (store‑bought or homemade)
• 2 medium Carrots (peeled and sliced into thin rounds)
• 2 stalks Celery Stalks (thinly sliced)
• 1 small Onion (finely diced)
• 2 cloves Garlic Cloves (minced)
• 2 cups Egg Noodles (uncooked)
• 2 tablespoons Olive Oil (extra‑virgin preferred)
• 1 piece Bay Leaf (dried)
• 1/2 teaspoon Dried Thyme (crushed)
• to taste Salt
• to taste Black Pepper (freshly ground)

Instructions

1. Prep Vegetables

   Dice the onion, mince the garlic, slice the carrots into thin rounds, and thinly slice the celery.

   Time: PT5M

2. Sauté Aromatics

   Heat olive oil in a large stockpot over medium heat. Add the onion and garlic, sauté until translucent, about 3 minutes.

   Time: PT3M

   Temperature: Medium

3. Add Chicken and Broth

   Add the bite‑size chicken pieces to the pot, stir for 2 minutes to lightly sear. Pour in the chicken broth, then add the bay leaf and thyme.

   Time: PT4M

   Temperature: Medium

4. Simmer Soup Base

   Bring the mixture to a gentle boil, then reduce to a simmer. Cook for 10 minutes, allowing flavors to meld.

   Time: PT10M

   Temperature: 90°C

5. Add Vegetables

   Stir in the carrots and celery. Continue simmering for another 8 minutes until vegetables are tender.

   Time: PT8M

   Temperature: 90°C

6. Cook Noodles

   Add the uncooked egg noodles to the pot. Cook according to package directions, usually 6‑8 minutes, until al dente.

   Time: PT7M

   Temperature: 90°C

7. Season and Finish

   Remove the bay leaf. Taste the soup and season with salt and freshly ground black pepper as needed.

   Time: PT2M

8. Serve

   Ladle the hot soup into bowls and serve immediately. Garnish with fresh parsley if desired.

   Time: PT1M

Nutrition Facts

Calories

210

Protein

15 g

Carbohydrates

22 g

Fat

5 g

Fiber

2 g