Homemade chicken noodle soup

Homemade chicken noodle soup is a classic comfort food that can warm your soul on a cold winter day or bring comfort when you’re feeling under the weather. The combination of tender chicken, flavorful broth, and hearty vegetables make this soup a delicious and satisfying meal that the whole family can enjoy.

The ingredients used in this recipe offer numerous health benefits. Chicken is an excellent source of lean protein, which is essential for building and repairing tissues in the body. It also contains vitamin B6, which helps support a healthy immune system. Carrots, celery, and onions are all nutrient-rich vegetables that provide fiber, vitamins, and minerals. Additionally, the broth used in this recipe can provide additional health benefits, depending on the type of broth you choose. For example, bone broth contains collagen, which can help support healthy skin, hair, and nails, while vegetable broth can provide a wide range of vitamins and minerals.

Making homemade chicken noodle soup is easier than you might think. With a few simple ingredients and some time on the stove, you can create a delicious and healthy meal that your whole family will love.

Homemade chicken noodle soup

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Recipe by admin

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

This homemade chicken noodle soup recipe is a classic comfort food that’s perfect for chilly days or when you’re feeling under the weather. It’s packed with tender chicken, hearty vegetables, and flavorful broth, and it’s easy to make in just one pot.

Ingredients

• 1 lb boneless, skinless chicken breasts, cut into small pieces

• 2 tbsp olive oil

• 1 large onion, chopped

• 4 garlic cloves, minced

• 2 large carrots, chopped

• 2 celery stalks, chopped

• 8 cups chicken broth (or bone broth or vegetable broth)

• 2 bay leaves

• 1 tsp dried thyme

• 1 tsp dried rosemary

• Salt and black pepper, to taste

• 8 oz egg noodles

• Fresh parsley, chopped (optional, for garnish)

Directions

• In a large pot, heat the olive oil over medium-high heat. Add the chicken and cook until browned on all sides, about 5-7 minutes. Remove the chicken from the pot and set aside.
• Add the onion and garlic to the pot and sauté until the onion is translucent, about 3-4 minutes.
• Add the carrots and celery to the pot and sauté for an additional 2-3 minutes.
• Add the chicken broth, bay leaves, thyme, and rosemary to the pot. Stir to combine.
• Return the chicken to the pot and bring the mixture to a boil. Reduce the heat to low and simmer for 20-25 minutes, or until the chicken is cooked through and the vegetables are tender.
• While the soup is simmering, cook the egg noodles according to the package instructions. Drain and set aside.
• Once the chicken and vegetables are cooked, remove the bay leaves from the pot.
• Add the cooked egg noodles to the pot and stir to combine.
• Season the soup with salt and black pepper, to taste.
• Serve the soup hot, garnished with fresh parsley, if desired.

Notes

• You can use any type of broth you prefer for this recipe, such as chicken, bone, or vegetable broth.
• If you don’t have egg noodles on hand, you can