Description
A comforting and hearty chicken noodle soup recipe that brings back memories of grandma’s kitchen.
Ingredients
Scale
- 1 whole chicken (about 3–4 pounds)
- 8 cups of water
- 2 cups of egg noodles
- 2 carrots, sliced
- 2 celery stalks, sliced
- 1 onion, chopped
- 3 cloves of garlic, minced
- 1 teaspoon of dried thyme
- 1 bay leaf
- Salt and pepper to taste
Instructions
- In a large pot, place the whole chicken and cover it with 8 cups of water.
- Bring the water to a boil, then reduce the heat and let it simmer for about 1 hour.
- Remove the chicken from the pot and let it cool. Strain the broth and return it to the pot.
- Add the carrots, celery, onion, garlic, thyme, and bay leaf to the broth. Simmer for 20 minutes.
- While the vegetables are cooking, shred the chicken into bite-sized pieces.
- Add the egg noodles and shredded chicken to the pot. Cook until the noodles are tender, about 10 minutes.
- Season with salt and pepper to taste. Remove the bay leaf before serving.
Notes
- For a richer flavor, you can roast the chicken before boiling it.
- This soup can be stored in the refrigerator for up to 3 days.
- Feel free to add other vegetables like peas or corn for extra nutrition.
- Prep Time: 15 minutes
- Cook Time: 1 hour 30 minutes
- Category: Soup
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 2g
- Sodium: 600mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 60mg