Description
Warm up with this comforting Chicken Noodle Soup, a family favorite packed with flavor and perfect for chilly days.
Ingredients
Scale
- 4 cups low-sodium chicken broth
- 2 medium carrots, diced
- 2 celery stalks, diced
- 1 medium onion, chopped
- 1 lb boneless chicken thighs
- 2 cups egg noodles
- 2 tbsp olive oil
- 1 tsp dried thyme
- 1 tsp freshly cracked black pepper
Instructions
- Chop the carrots, celery, and onion into bite-sized pieces.
- In a large pot over medium heat, add olive oil and sauté the chopped onion until translucent (about 5 minutes).
- Stir in the carrots and celery, then pour in the chicken broth. Bring to a gentle boil.
- Add boneless chicken thighs to the pot. Lower the heat and simmer for 15–20 minutes until fully cooked.
- Remove the chicken from the pot and shred it using two forks. Stir in egg noodles and cook according to package instructions (about 8 minutes).
- Return shredded chicken to the pot along with thyme and black pepper. Simmer for an additional 5 minutes before serving.
- Ladle soup into bowls and enjoy!
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 270
- Sugar: 3g
- Sodium: 720mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 70mg
Keywords: You can customize your soup by adding seasonal vegetables or fresh herbs like parsley for added flavor. For a lighter option, substitute chicken thighs with shredded rotisserie chicken or use vegetable broth for a vegetarian version.