Homemade Chicken Noodle Soup
Your entire family will love this easy homemade chicken noodle soup recipe! I think your family will love it.
Servings: 4
Ingredients
- 2 boneless skinless chicken breasts
- 8 cups chicken broth
- 4 celery stalks (chopped)
- 4 whole carrots (peeled and chopped)
- 1/2 onion diced
- 1/4 teaspoon dried thyme leaves
- 1 teaspoon minced garlic
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 2 Bay Leaves
- 2 cups Egg noodles
- 2 cup water
Instructions
- Add the chicken breasts, chicken broth, celery, carrots and onions to a large stock pot or dutch oven.
- Bring the mixture to a boil. Once the mixture is boiling, reduce the heat to low and cover.
- Cook until the chicken is cooked through (chicken will be completely white when cooked) and reaches an internal temperature of 165 degrees F. This generally take approximately 20-30 minutes depending on the size and quantity of the chicken breasts that you are cooking.
- Remove the chicken, shred and stir it back into the stock pot.
- Stir in thyme leaves, minced garlic, salt, pepper, bay leaves, egg noodles and water.
- Cook over medium-high for about 10 minutes until the noodles are tender and cooked through.
- Remove the bay leaves.
- Serve immediately while warm and enjoy!
Video
Notes
You can use rotisserie chicken. Just shred it and use about 2 cups of rotisserie chicken in this recipe. If using pre-cooked chicken, make sure to sauté the vegetables being stirring in the both and cooked chicken.
Refrigerate the leftovers in an airtight container for up to 4-5 days.
Nutrition
Calories: 199kcal | Carbohydrates: 23g | Protein: 19g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.02g | Cholesterol: 62mg | Sodium: 2156mg | Potassium: 573mg | Fiber: 3g | Sugar: 6g | Vitamin A: 10257IU | Vitamin C: 6mg | Calcium: 60mg | Iron: 1mg
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