Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (about 1.5 lbs)
- 2 medium carrots, chopped
- 2 stalks celery, chopped
- 1 medium sweet onion, diced
- 3 cloves garlic, minced
- 8 oz wide egg noodles
- 8 cups low-sodium chicken broth
- 1 tsp dried thyme
- Salt and black pepper to taste
Instructions
- Prepare your ingredients by chopping carrots, celery, onion, and mincing garlic.
- In a large pot over medium heat, heat a splash of olive oil. Add onions and garlic; cook until fragrant and translucent.
- Add the chicken breasts and pour in the broth. Bring to a gentle simmer.
- Stir in chopped carrots and celery; allow to soften for about 5 minutes.
- Add egg noodles; cook until tender (about 8 minutes).
- Taste the soup and season with salt and pepper as needed. Ladle into bowls and enjoy warm.
Notes
- For extra nutrition, add spinach or kale during the last few minutes of cooking.
- Substitute egg noodles with whole wheat or gluten-free options if desired.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 290
- Sugar: 3g
- Sodium: 550mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 60mg