Description
A simple recipe for chicken noodle soup.
Ingredients
Scale
- 1 whole chicken (about 3–4 lbs)
- 8 cups of water
- 2 cups of carrots, sliced
- 2 cups of celery, chopped
- 1 medium onion, chopped
- 3 cloves of garlic, minced
- 1 teaspoon of thyme
- 1 bay leaf
- 8 ounces of egg noodles
- Salt and pepper to taste
Instructions
- Place the chicken in a large pot and cover with water.
- Add carrots, celery, onion, garlic, thyme, and bay leaf.
- Bring to a boil, then reduce heat and simmer for 1 hour.
- Remove the chicken and let it cool. Shred the meat and discard the bones.
- Add the egg noodles to the pot and cook for 10 minutes.
- Return the shredded chicken to the pot.
- Season with salt and pepper to taste.
- Serve hot.
Notes
- Use leftover chicken for a quicker option.
- Adjust vegetables based on your preference.
- Store leftovers in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 1 hour 15 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 2g
- Sodium: 500mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 50mg
Keywords: how to make chicken noodle soup, chicken soup recipe, easy soup recipe