Classic Chicken Noodle Soup
280kcal
Ingredients
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 2 medium carrots, peeled and sliced into 1/4-inch rounds
- 2 stalks celery, thinly sliced
- 3 cloves garlic, minced
- 8 cups low-sodium chicken broth
- 1 pound boneless, skinless chicken thighs
- 1 teaspoon kosher salt
- 0.5 teaspoon black pepper
- 1 bay leaf
- 0.5 teaspoon dried thyme
- 1 cup uncooked egg noodles
- 2 tablespoons fresh parsley, chopped
Method
- Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Cook, stirring occasionally, until softened, about 5 minutes.
- Stir in minced garlic and cook until fragrant, about 30 seconds.
- Pour in chicken broth and add chicken thighs, salt, pepper, bay leaf, and thyme. Bring to a boil, then reduce heat to low and simmer for 20 minutes, or until chicken is cooked through.
- Remove chicken from the pot and shred into bite-sized pieces using two forks. Return shredded chicken to the pot.
- Add egg noodles and simmer for 8–10 minutes, or until noodles are tender.
- Discard the bay leaf and stir in chopped parsley. Taste and adjust seasoning if needed. Serve hot with crusty bread or crackers.
Nutrition
Calories280kcalCarbohydrates30gProtein22gFat8gSaturated Fat2gCholesterol80mgSodium600mgPotassium500mgFiber3gSugar4gVitamin A120IUVitamin C8mgCalcium50mgIron2mg
Notes
For a gluten-free version, swap egg noodles with rice or quinoa. Store noodles separately if meal prepping—they'll soak up broth overnight. Reheat gently with a splash of broth or water.