Description
A hearty chicken noodle soup made with tender chicken, fresh vegetables, and egg noodles simmered in rich broth.
Ingredients
Scale
- 1 whole chicken
- 4 carrots, sliced
- 4 celery stalks, chopped
- 1 onion, diced
- 8 cups chicken broth
- 2 cups egg noodles
- 2 cloves garlic, minced
- 1 teaspoon thyme
- 1 bay leaf
- Salt and pepper to taste
Instructions
- Place the whole chicken in a large pot with the broth. Bring to a boil over medium heat.
- Add the carrots, celery, onion, garlic, thyme, and bay leaf.
- Reduce the heat and simmer for about 45 minutes.
- Remove the chicken and let it cool slightly before shredding.
- Add the egg noodles to the pot and cook for 8-10 minutes.
- Return the shredded chicken to the pot and stir.
- Season with salt and pepper to taste.
Notes
Best eaten fresh the same day; can reheat with a splash of broth if needed.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 3g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 80mg