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Chicken Noodle Soup with Egg Noodles: 5 Reasons to Love

Chicken Noodle Soup with
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The Best Chicken Noodle Soup with Egg Noodles: An Amazing Ultimate Recipe

Ingredients

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  • 1 pound boneless, skinless chicken breasts
  • 8 cups chicken broth
  • 2 cups egg noodles
  • 2 tablespoons olive oil
  • 1 large onion, diced
  • 3 cloves garlic, minced
  • 3 medium carrots, sliced
  • 3 celery stalks, sliced
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • Salt and pepper, to taste
  • Fresh parsley, chopped (for garnish)

Instructions

  1. In a large pot, add the chicken breasts and cover with chicken broth. Bring to a boil and simmer for 20-25 minutes, or until fully cooked. Remove the chicken and set aside to cool.
  2. In the same pot, heat olive oil over medium heat. Add the diced onion, garlic, carrots, and celery. Sauté for about 5-7 minutes, until the vegetables are tender.
  3. Once cooled, shred the cooked chicken into bite-sized pieces using two forks.
  4. Return the shredded chicken to the pot. Add the cooked chicken broth, thyme, rosemary, salt, and pepper. Stir to combine.
  5. Bring the mixture back to a boil, then add the egg noodles. Cook for an additional 8-10 minutes, or until the noodles are al dente.
  6. Taste the soup and adjust seasoning with more salt and pepper if needed.
  7. Remove from heat and garnish with fresh chopped parsley before serving.

Notes

    Nutrition

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