Real Chicken Noodle Soup

Dive into a comforting bowl of Real Chicken Noodle Soup, a classic homemade favorite that’s brimming with rich flavor and hearty goodness. Made with tender chicken breasts (or thighs), a medley of fresh vegetables like carrots, celery, and onion, and infused with aromatic herbs like thyme and parsley, this soup delivers warmth and nourishment in every spoonful. Egg noodles add the perfect chewy texture, while a savory chicken broth ties it all together. Ready in just under an hour with simple, wholesome ingredients, this soul-soothing dish is perfect for chilly nights or as a remedy for the common cold. Garnish with fresh parsley for an extra burst of color and flavor, and enjoy this timeless comfort food with your family.

Nutriscore Rating: 73/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 6

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, diced
• 3 medium carrots, peeled and sliced
• 3 medium celery stalks, sliced
• 3 units garlic cloves, minced
• 1 pound chicken breasts (or thighs)
• 8 cups chicken broth
• 1 teaspoon dried thyme
• 1 teaspoon dried parsley
• 1 unit bay leaf
• 2 cups egg noodles
• 1 to taste salt
• 1 to taste black pepper
• 2 tablespoons fresh parsley for garnish (optional)

Directions

Step 1

In a large pot or Dutch oven, heat the olive oil over medium heat.

Step 2

Add the diced onion, sliced carrots, and celery to the pot. Cook for 5-7 minutes, stirring occasionally, until the vegetables begin to soften.

Step 3

Stir in the minced garlic and cook for an additional 1 minute until fragrant.

Step 4

Place the chicken breasts (or thighs) in the pot and pour in the chicken broth.

Step 5

Add the dried thyme, dried parsley, and the bay leaf. Bring the mixture to a gentle boil.

Step 6

Once boiling, reduce the heat to low, cover the pot with a lid, and let it simmer for 20-25 minutes, or until the chicken is fully cooked and tender.

Step 7

Carefully remove the chicken from the pot and shred it using two forks. Set the shredded chicken aside.

Step 8

Bring the soup back to a boil and add the egg noodles. Cook according to the package instructions (typically 6-8 minutes), or until the noodles are tender.

Step 9

Return the shredded chicken to the pot and stir to combine. Season the soup with salt and black pepper to taste.

Step 10

Remove the bay leaf before serving.

Step 11

Ladle the soup into bowls, garnish with freshly chopped parsley if desired, and serve hot.

Nutrition Facts

Serving size	3113.7 grams (3113.7g)

Amount per serving	% Daily Value*
Calories	1723

Total Fat 51.80g	66%
Saturated Fat 10.50g	53%
Polyunsaturated Fat 2.70g
Cholesterol 478mg	159%
Sodium 7357mg	320%
Total Carbohydrate 121.30g	44%
Dietary Fiber 13.40g	48%
Total Sugars 19.00g
Protein 185.70g	371%

Vitamin D 5IU	25%
Calcium 409mg	31%
Iron 17mg	92%
Potassium 3956mg	84%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 27.5%

Protein: 43.8%

Carbs: 28.6%