Easy Chicken Noodle Soup Recipe

Ingredients

• 1 piece Onion (medium, diced into bite‑size pieces)
• 7 clove Garlic (smashed and minced)
• 2 piece Carrot (large, cut into bite‑size chunks)
• 3 rib Celery (cut into bite‑size pieces)
• 2 tablespoon Unsalted Butter (melted, used for sautéing)
• 2 pound Chicken Breast (boneless, skinless; cut into chunks after cooking)
• 8 cup Chicken Stock (store‑bought, low‑sodium preferred)
• 2 leaf Bay Leaf (whole, remove before serving)
• 4 sprig Fresh Thyme (tied into a bouquet for easy removal)
• 1 teaspoon Lemon Zest (freshly grated)
• 2 tablespoon Lemon Juice (freshly squeezed)
• 2 cup Egg Noodles (uncooked, add at the end, cook al dente)
• 0.75 teaspoon Salt (adjust to taste)
• 0.25 teaspoon Black Pepper (freshly ground)
• 2 tablespoon Fresh Parsley (chopped, for garnish)
• 1 tablespoon Fresh Dill (optional, chopped)

Instructions

1. Prep Vegetables and Garlic

   Dice the onion, carrots, and celery into bite‑size pieces. Smash the garlic cloves with the flat side of the knife and mince them.

   Time: PT10M

2. Melt Butter

   Place the pot over medium heat and add 2 Tbsp butter. Let it melt and foam, but do not let it brown.

   Time: PT2M

3. Sauté Mirepoix

   Add the diced onion, carrots, and celery to the pot. Stir frequently and cook until the onion becomes translucent and the vegetables start to soften, about 8 minutes.

   Time: PT8M

4. Add Garlic

   Add the minced garlic and stir for 1 minute until fragrant.

   Time: PT1M

5. Brown Chicken Breasts

   Place the raw chicken breasts in the pot, making room for each piece. Sear each side for about 2 minutes until lightly browned.

   Time: PT4M

6. Add Stock and Herbs

   Tie the thyme sprigs together, add the bay leaves, and pour in 8 cups chicken stock. Bring the mixture to a gentle simmer.

   Time: PT5M

7. Simmer Chicken

   Reduce heat to medium‑low and let the soup simmer until the chicken is cooked through, about 20 minutes. The internal temperature should reach 165°F.

   Time: PT20M

8. Shred Chicken

   Remove the chicken breasts with tongs, let them rest for 5 minutes, then shred or cut into bite‑size pieces.

   Time: PT5M

9. Season and Brighten

   Return the shredded chicken to the pot. Stir in lemon zest, lemon juice, ¾ tsp salt, and ¼ tsp black pepper.

   Time: PT2M

10. Cook Egg Noodles

    Add 2 cups uncooked egg noodles. Simmer for 5‑8 minutes, stirring occasionally, until the noodles are al dente.

    Time: PT7M

11. Finish with Fresh Herbs

    Stir in chopped parsley and optional dill. Remove the thyme bouquet and bay leaves.

    Time: PT2M

12. Serve

    Ladle the hot soup into bowls and enjoy immediately.

    Time: PT0M

Nutrition Facts

Calories

250

Protein

20 g

Carbohydrates

30 g

Fat

6 g

Fiber

2 g