LunchAmerican chicken noodle soup recipe

Chicken Noodle Soup

Name: Chicken Noodle Soup
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: 14
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 (I normally use 12 cups because I like a brothier soup); 4 thyme sprigs (or 1 teaspoon dried thyme); 2 bay leaves; 2 pounds skinless (bone-in chicken breasts); 1¼ teaspoon salt (or to taste); ½ teaspoon freshly ground black pepper (or to taste); 10 ounces carba-nada noodles (or use regular wide egg noodles) (low carb noodles); chopped fresh parsley (for garnish); lemon wedges (for serving)

This flavorful and cozy chicken noodle soup is packed with tender shredded chicken, hearty egg noodles, crisp celery, onions, and carrots, all simmered in a savory, warm broth.

MA

A recipe from

Maria Arnold

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Ingredients

Yields 14 servings

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 (I normally use 12 cups because I like a brothier soup)
4 thyme sprigs (or 1 teaspoon dried thyme)
2 bay leaves
2 pounds skinless (bone-in chicken breasts)
1¼ teaspoon salt (or to taste)
½ teaspoon freshly ground black pepper (or to taste)
10 ounces carba-nada noodles (or use regular wide egg noodles) (low carb noodles)
chopped fresh parsley (for garnish)
lemon wedges (for serving)

Method

7 steps

1
Sauté the veggies. Heat the olive oil and butter in a Dutch oven set over medium heat. To the heated oil, add the chopped onions, sliced celery, and carrots; cook for 5 minutes, stirring occasionally. Stir in the garlic and cook for 20 seconds.
2
Stir in the broth and herbs. Add the chicken broth and stir all the browned bits from the bottom of the pot. Add thyme sprigs and bay leaf; increase the heat to high and bring the mixture to a simmer.
3
Add chicken and cook. Add in the chicken breasts, salt, and pepper; stir, then cover and simmer over medium heat for 25 to 30 minutes or until the chicken is done.
4
Remove the chicken. Remove the chicken breasts from the pot and transfer them to a cutting board.
5
Adding noodles. At this point, if using regular egg noodles, add them to the broth and cook for 6 to 7 minutes or until al dente. If using the Carba-Nada noodles, wait to add those to the pot together with the shredded chicken because they cook in about 4 to 5 minutes.
6
Shred the chicken. In the meantime, shred the chicken and discard the bones. Stir the shredded chicken into the soup; cover and simmer for 2 more minutes.
7
Finish and serve. Remove the chicken noodle soup from the heat and discard the thyme sprigs and bay leaves. Taste the soup for salt and pepper and adjust accordingly. Ladle into bowls, garnish with parsley, and serve with lemon wedges.

From the family

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