Name: Chicken Noodle Soup Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: American
Ingredients: 1 tablespoon olive oil; 1 tablespoon butter; 1 small yellow onion, diced; 3 celery stalks, thinly sliced; 2 carrots, thinly sliced; 6 cloves garlic, minced; 10 to 12 cups low sodium chicken broth (12 cups for a brothier soup); 4 thyme sprigs (or 1 teaspoon dried thyme); 2 bay leaves; 2 pounds skinless, bone-in chicken breasts; 1 ¼ teaspoon salt (or to taste); ½ teaspoon freshly ground black pepper (or to taste); 10 ounces carba-nada noodles (low carb noodles), or regular wide egg noodles; Chopped fresh parsley, for garnish; Lemon wedges, for serving

Description

A comforting and hearty homemade chicken noodle soup, packed with tender chicken, vegetables, and rich, flavorful broth. This recipe is perfect for chilly days or whenever you need a cozy, nourishing meal.

Ingredients

Scale

1 tablespoon olive oil
1 tablespoon butter
1 small yellow onion, diced
3 celery stalks, thinly sliced
2 carrots, thinly sliced
6 cloves garlic, minced
10 to 12 cups low sodium chicken broth (12 cups for a brothier soup)
4 thyme sprigs (or 1 teaspoon dried thyme)
2 bay leaves
2 pounds skinless, bone-in chicken breasts
1 ¼ teaspoon salt (or to taste)
½ teaspoon freshly ground black pepper (or to taste)
10 ounces carba-nada noodles (low carb noodles), or regular wide egg noodles
Chopped fresh parsley, for garnish
Lemon wedges, for serving

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Instructions

Cook the Vegetables: In a large pot, heat the olive oil and butter over medium heat. Add the diced onion, celery, and carrots. Cook, stirring occasionally, until the vegetables soften, about 5-7 minutes.
Add Garlic and Broth: Add the minced garlic and cook for an additional minute until fragrant. Pour in the chicken broth and add the thyme sprigs, bay leaves, salt, and pepper. Bring to a simmer.
Cook the Chicken: Add the chicken breasts to the pot and simmer gently for about 20 minutes, or until the chicken is fully cooked and tender. Remove the chicken breasts from the pot and set aside to cool slightly.
Shred the Chicken: Once the chicken is cool enough to handle, shred it into bite-sized pieces.
Add Noodles: Return the shredded chicken to the pot and add the noodles. Simmer for another 10 minutes, or until the noodles are tender.
Finish and Serve: Remove the thyme sprigs and bay leaves from the soup. Taste and adjust seasoning if needed. Ladle the soup into bowls and garnish with chopped parsley and lemon wedges on the side. Serve hot.

Notes

For a low-carb version, use Carba-Nada noodles or another low-carb noodle of your choice.
Feel free to add more vegetables like peas or corn for additional flavor and nutrition.
This soup can be made ahead and stored in the refrigerator for a few days. The noodles may absorb some of the broth over time, so you may need to add a bit of extra broth when reheating.

Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Soup, Main Course
Method: Stovetop
Cuisine: American