Ingredients
Scale
- 3 boneless, skinless chicken breasts (about 1.5 lbs)
- 2 medium carrots, diced
- 2 stalks celery, diced
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 8 oz wide egg noodles
- 8 cups low-sodium chicken broth
- 1 tsp dried thyme
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
Instructions
- Chop all the vegetables into bite-sized pieces.
- In a large pot over medium heat, add olive oil and sauté the chopped onion until translucent (about 3-5 minutes).
- Add the chicken breasts and pour in enough chicken broth to cover them by about an inch. Bring to a gentle boil.
- Stir in the diced carrots and celery along with minced garlic and sprinkle thyme over the top. Simmer gently for about 15 minutes.
- Add the egg noodles and cook according to package instructions until tender (7-10 minutes).
- Remove from heat, adjust seasoning if needed, and garnish with freshly chopped parsley before serving.
Notes
- For added nutrition, consider throwing in some frozen peas or spinach right before serving.
- If you prefer a thicker soup, let it simmer longer or add a cornstarch slurry.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 3g
- Sodium: 640mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 70mg