Name: Chicken Noodle Soup
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: American
Ingredients: 1 tablespoon olive oil; 1 tablespoon butter; 1 small yellow onion, diced; 3 celery stalks, thinly sliced; 2 carrots, thinly sliced; 6 cloves garlic, minced; 10 to 12 cups low sodium chicken broth (I usually use 12 cups for a brothier soup); 4 thyme sprigs, or 1 teaspoon dried thyme; 2 bay leaves; 2 pounds skinless, bone-in chicken breasts; 1 ¼ teaspoon salt (or to taste); ½ teaspoon freshly ground black pepper (or to taste); 10 ounces Carba-Nada noodles (low carb noodles) or regular wide egg noodles; Chopped fresh parsley, for garnish; Lemon wedges, for serving

Description

This comforting and hearty Chicken Noodle Soup is made with tender chicken breasts, vegetables, and flavorful broth. Perfect for cozy nights or when you’re feeling under the weather, it’s both nourishing and delicious. You can make it low-carb with special noodles or use regular egg noodles for a classic version.

Ingredients

Scale

1 tablespoon olive oil
1 tablespoon butter
1 small yellow onion, diced
3 celery stalks, thinly sliced
2 carrots, thinly sliced
6 cloves garlic, minced
10 to 12 cups low sodium chicken broth (I usually use 12 cups for a brothier soup)
4 thyme sprigs, or 1 teaspoon dried thyme
2 bay leaves
2 pounds skinless, bone-in chicken breasts
1 ¼ teaspoon salt (or to taste)
½ teaspoon freshly ground black pepper (or to taste)
10 ounces Carba-Nada noodles (low carb noodles) or regular wide egg noodles
Chopped fresh parsley, for garnish

Lemon wedges, for serving

Cook Mode Prevent your screen from going dark

Instructions

Prepare the Soup Base: Heat the olive oil and butter in a large pot over medium heat. Add the diced onion, celery, carrots, and garlic. Sauté until the vegetables soften and the onions become translucent, about 5-7 minutes.
Add the Broth and Herbs: Pour in the chicken broth, add the thyme sprigs (or dried thyme), bay leaves, salt, and pepper. Stir to combine. Bring the mixture to a simmer.
Cook the Chicken: Add the bone-in chicken breasts to the pot. Simmer for 25-30 minutes, or until the chicken is cooked through and easily shreds with a fork. Remove the chicken from the pot and set it aside to cool slightly.
Shred the Chicken: Once the chicken is cool enough to handle, shred it into bite-sized pieces, discarding the bones.
Add the Noodles: While the chicken is cooling, add the noodles to the soup and cook according to package instructions, typically around 8-10 minutes, until al dente.
Combine: Add the shredded chicken back into the soup, and stir everything together. Adjust the seasoning with additional salt and pepper, if needed.

Serve: Ladle the soup into bowls and garnish with chopped fresh parsley. Serve with lemon wedges on the side for a bright, zesty finish.

Notes

For a low-carb version, Carba-Nada noodles are a great choice, but you can use regular egg noodles if you prefer.
You can also use boneless, skinless chicken breasts, but bone-in chicken provides more flavor.
If you prefer a richer broth, feel free to add a splash of cream or a dollop of sour cream.
To make this ahead of time, prepare the soup up until step 5, and then store the noodles separately. Add the noodles to the soup just before serving.

Prep Time: 15 minutes
Cook Time: 45 minutes
Category: Soup
Method: Simmered
Cuisine: American