Hearty Chicken Noodle Soup

A comforting and nutritious soup made with tender chicken, fresh vegetables, and hearty egg noodles, perfect for chilly days or when feeling under the weather.

Print Recipe

Prep Time 20

Cook Time 35

Total Time 55

Servings: 6 servings

Course: Soup

Cuisine: American

Calories: 250

Ingredients Equipment Method Nutrition

Ingredients

Base Ingredients

2 tablespoons olive oil Adds richness to the soup.
1 medium onion, diced Provides a sweet and savory base.
2 pieces carrots, sliced Adds sweetness and color.
2 pieces celery stalks, sliced Contributes a fresh crunch.
3 cloves garlic, minced Enhances flavor with its aromatic qualities.
8 cups chicken broth Provides depth and warmth.
2 cups cooked chicken, shredded Adds protein and heartiness.
1 teaspoon dried thyme Brings an earthy flavor.
1 teaspoon dried parsley Adds a hint of freshness.
1 piece bay leaf Infuses a subtle depth of flavor.
0.5 teaspoon salt Enhances all the flavors.
0.25 teaspoon black pepper Adds a touch of heat.
8 ounces egg noodles Provides a comforting texture.
1 cup frozen peas Adds a pop of color and sweetness.
1 piece lemon juice (optional) Brightens the soup's flavor.

Equipment

Method

Prep your ingredients by dicing the onion, slicing the carrots and celery, and mincing the garlic.
Heat olive oil in a pot over medium heat. Add chicken pieces and cook until no longer pink, about 5-7 minutes. Remove and set aside.
In the same pot, sauté onion, carrots, and celery for about 5 minutes until tender. Add garlic and cook for an additional minute.
Pour in chicken broth and bring to a boil. Add shredded chicken, thyme, parsley, bay leaf, salt, and pepper. Reduce heat and simmer for 15 minutes.
Add egg noodles and cook according to package instructions, about 6-8 minutes. Stir in frozen peas and heat through for 2 minutes. Squeeze in lemon juice if desired.

Nutrition

Calories: 250kcalProtein: 20gSodium: 600mg

Tried this recipe?