Chicken Noodle Soup
Tender white meat chicken, nourishing egg noodles, celery, onions and carrots float in a warm and fragrant broth in my easy Chicken Noodle Soup recipe. It’s a comfy, cozy classic!
Servings : 14
Ingredients
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 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
- 1 ¼ teaspoon salt, or to taste
- ½ teaspoon freshly ground black pepper, or to taste
- 10 ounces Carba-Nada Noodles (low carb noodles), OR use regular wide egg noodles
- Chopped fresh parsley, for garnish
- Lemon wedges, for serving
Instructions
- Heat olive oil and butter in a dutch oven set over medium heat.
- To the heated oil add chopped onions, sliced celery and carrots; cook for 5 minutes, stirring occasionally.
- Stir in garlic and cook for 30 seconds.
- Add chicken broth, and stir all the browned bits from the bottom of the pot. Add thyme, and bay leaf; increase heat to high and bring mixture to a simmer.
- Add chicken breasts, salt, and pepper; stir, then, cover and simmer over medium heat for 25 to 30 minutes, or until chicken is done.
- Remove chicken breasts from the pot and transfer to a cutting board.
- 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.
- In the meantime, shred the chicken and discard the bones.
- Stir shredded chicken into soup; cover and simmer for 2 more minutes.
- Remove from heat.
- Discard thyme sprigs and bay leaves. Taste for salt and adjust accordingly.
- Ladle into bowls, garnish with parsley, and serve with lemon wedges.
Equipment
- Stove
Notes
- Nutritional Analysis AND WW Points were calculated with low carb noodles.
Nutrition
Calories: 213 kcal | Carbohydrates: 19 g | Protein: 16 g | Fat: 8 g | Saturated Fat: 3 g | Cholesterol: 35 mg | Sodium: 323 mg | Potassium: 326 mg | Fiber: 1 g | Sugar: 1 g | Vitamin A: 1576 IU | Vitamin C: 2 mg | Calcium: 24 mg | Iron: 1 mg | Net Carbs: 18 g
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.