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Chicken Noodle Soup
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Course:
Soup
Cuisine:
American
Prep Time:
20
minutes
Cook Time:
45
minutes
Servings:
5
Calories:
224
kcal
Author:
Cindy Franco Sawyer
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INGREDIENTS
▢
1
lb
boneless skinless chicken breast
(cut in bitesized pieces)
▢
¼
tsp
salt
▢
¼
tsp
pepper
▢
½
tbsp
olive oil
▢
1
clove
garlic
(small)
▢
5
cups
reduced sodium chicken broth
▢
2
celery ribs
(chopped)
▢
2
carrots
(chopped)
▢
1
bay leaf
▢
1
tsp
thyme
(fresh minced, optional)
▢
3
cups
egg noodles
(uncooked, about 6 oz)
▢
½
tbsp
parsley
(fresh, chopped)
INSTRUCTIONS
Mix salt and pepper in a bowl and add chicken pieces and stir until the salt and pepper is distributed over the chicken.
In a 6-qt stockpot, heat oil over medium heat. Add chicken and cook until golden.
Remove chicken from pan.
Add onions to dripping. Cook and stir over medium-high heat until tender, about 4-5 minutes.
Add garlic; cook 1 more minute.
Add carrots and celery and cook for 2 minutes.
Return chicken to the stockpot, stirring in with the vegetables.
Add the chicken broth, bay leaves and thyme. Bring to a boil.
Reduce heat; simmer, covered, about 20-25 minutes until chicken is tender.
Increase heat slightly to maintain a soft boil. Add noodles and parsley. Cover and cook 6 more minutes.
Discard the bay leaf before serving.
NOTES
If using dried thyme, reduce to 1/4 tsp.
If using dried parsley, reduce to 1 tsp.
NUTRITION
Nutrition Facts
Chicken Noodle Soup
Amount per Serving
Calories
224
% Daily Value*
Fat
5
g
8
%
Saturated Fat
1
g
6
%
Trans Fat
1
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
2
g
Cholesterol
77
mg
26
%
Sodium
1173
mg
51
%
Potassium
550
mg
16
%
Carbohydrates
19
g
6
%
Fiber
2
g
8
%
Sugar
2
g
2
%
Protein
24
g
48
%
Vitamin A
4179
IU
84
%
Vitamin C
4
mg
5
%
Calcium
34
mg
3
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.