Homemade Chicken Noodle Soup
Classic chicken noodle soup with tender chicken, plenty of vegetables, and a flavorful broth. I usually make my own noodles, but a bag of egg noodles from the store works just as well and gets dinner on the table a lot faster. Cozy, filling, and 58g of protein in every bowl.
Per serving.
Ingredients
- 2 lbs boneless, skinless chicken breasts
- 2 tbsp butter
- 1 yellow onion, diced
- 3 carrots, sliced
- 3 celery stalks, sliced
- 4 garlic cloves, minced
- 8 cups chicken broth
- A handful of fresh thyme, or 1 tsp dried thyme
- 1 bay leaf
- 1/2 tsp black pepper
- 8 oz dry egg noodles (or homemade, see the tip below)
- Salt, to taste
- 1 to 2 tsp lemon juice
- 1 tsp dried parsley
Directions
- Melt the butter in a large pot over medium heat. Add the onion, carrots, and celery and saute for 6 to 8 minutes, until softened.
- Add the garlic and cook for another minute, until fragrant.
- Add the chicken broth, thyme, bay leaf, black pepper, and chicken breasts. Bring to a gentle boil, then reduce to a simmer and cook for 15 to 20 minutes, until the chicken reaches an internal temperature of 165F.
- Remove the chicken from the pot and shred it with two forks.
- Bring the broth back to a gentle boil. Add the egg noodles and cook until tender, following the package time.
- Return the shredded chicken to the pot. Remove the bay leaf, stir in the lemon juice and parsley, and season with salt and pepper to taste. Serve warm.
Tip: Want to make the noodles from scratch like I do? In a large bowl, mix 2 cups all-purpose flour and 1/2 tsp salt, then add 3 large eggs and 1 tbsp olive oil and knead until smooth, adding 1 to 2 tbsp water only if needed. Let the dough rest for 1 hour, then roll it thin by running it through a pasta machine and cut it into rustic strips about 3/8 to 1/2 inch wide and 2 to 3 inches long. Use them in place of the dry noodles. Fresh noodles only need 3 to 6 minutes in the broth. The macros above are from my homemade-noodle version.
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