Description
A comforting and healthy chicken noodle soup made with lean chicken, fresh vegetables, and whole wheat noodles.
Ingredients
- 1 tbsp olive oil
- 1 lb boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
- 1 large onion, chopped
- 3 carrots, peeled and sliced
- 3 celery stalks, sliced
- 4 cloves garlic, minced
- 8 cups low-sodium chicken broth
- 1 cup water
- 1 tsp dried thyme
- 1/2 tsp dried rosemary
- Salt and black pepper to taste
- 4 oz whole wheat or regular egg noodles (about 2 cups dry)
- 1/4 cup chopped fresh parsley, for garnish
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat. Add the chicken pieces and cook until lightly browned on all sides, about 5-7 minutes. Remove chicken and set aside.
- Add the chopped onion, carrots, and celery to the pot. Cook, stirring occasionally, until vegetables are slightly softened, about 7-10 minutes.
- Stir in the minced garlic and cook for 1 minute until fragrant.
- Pour in the chicken broth and water. Add the dried thyme and rosemary. Season with salt and black pepper.
- Bring the soup to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, allowing the flavors to develop.
- Return the cooked chicken to the pot. Add the egg noodles and cook according to package directions, usually 7-10 minutes, or until al dente.
- Taste and adjust seasonings if needed.
- Ladle into bowls and garnish with fresh parsley. Serve hot.
Notes
- For a richer flavor, you can use chicken thighs.
- If you prefer a thicker soup, you can add more noodles or a cornstarch slurry.
- This soup can be made ahead of time and reheated. Add the noodles closer to serving to prevent them from becoming mushy.
- Feel free to add other vegetables like peas, corn, or potatoes.