Ingredients
Scale
- 1 lb boneless, skinless chicken breasts (about 3-4)
- 8 oz wide egg noodles
- 2 medium carrots, sliced
- 2 stalks celery, chopped
- 1 medium onion, diced
- 3 cloves garlic, minced
- 6 cups low-sodium chicken broth
- 1 tsp dried thyme
- Freshly cracked black pepper to taste
- Optional: Chopped fresh parsley for garnish
Instructions
- 1. Cook the chicken: In a large pot, place chicken breasts and cover with water or broth. Cook over medium heat for 15-20 minutes until fully cooked. Remove and shred.
- 2. Sauté aromatics: In another pot, heat olive oil over medium heat. Add diced onion and minced garlic; sauté until fragrant and translucent (about 5 minutes).
- 3. Add vegetables: Stir in sliced carrots and chopped celery. Sauté for an additional 3-4 minutes until slightly softened.
- 4. Combine broth: Pour in the low-sodium chicken broth, dried thyme, and pepper. Bring to a gentle boil while stirring occasionally.
- 5. Cook the noodles: Add egg noodles to the boiling broth mixture. Reduce heat slightly and cook according to package instructions until al dente (about 7-8 minutes).
- 6. Finish the soup: Return shredded chicken to the pot and stir well before serving.
Notes
- For added nutrition, consider incorporating spinach or peas.
- -Substitute egg noodles with whole wheat or gluten-free options as desired.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 3g
- Sodium: 680mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 70mg