How have I not posted a classic chicken noodle soup recipe on my site yet? This timeless dish is a must-have for everyone’s recipe collection. I grew up enjoying it, so it was a fun experience to put my own spin on it and create a chicken noodle soup with an EBF twist!
INGREDIENTS
- 2 tablespoons olive oil
- 1 ½ cups carrots, peeled and sliced into ¼-inch thick rounds
- 1 cup celery, chopped
- 1 yellow onion, peeled and diced
- 2 garlic cloves, minced
- 96 ounces low-sodium chicken broth (plus more if desired)
- 2 bay leaves
- 1 teaspoon fresh thyme (or ½ teaspoon dried thyme)
- ½ teaspoon dried oregano
- 1 teaspoon pepper (plus more to taste)
- 1 teaspoon sea salt (plus more to taste)
- 4 cups uncooked wide egg noodles
- 3 cups shredded cooked chicken (about 1.5 lbs boneless chicken breasts)
- ¼ cup fresh flat-leaf parsley, finely chopped
- 1 tablespoon lemon juice (optional)
INSTRUCTIONS
- Fill a large pot with water and bring it to a boil. Cook the egg noodles according to the package instructions. Drain and set aside.
- In a separate large pot or Dutch oven, heat the olive oil over medium-high heat. Add the carrots, celery, and onion, sautéing for about 7 minutes or until the vegetables begin to soften. Stir occasionally. Add the minced garlic and sauté for another 1-2 minutes.
- Add the chicken broth, bay leaves, thyme, oregano, pepper, and salt to the pot. Bring the mixture to a boil and simmer for about 5 minutes, or until the vegetables are fork-tender.
- Stir in the shredded chicken, parsley, and lemon juice (if using). Let the soup boil for another 1-2 minutes, or until the chicken is heated through.
- Taste the soup and adjust seasoning, adding more salt, pepper, or herbs as needed. Remove the bay leaves.
- To serve, place about ⅔ cup of cooked noodles in a bowl and ladle the soup over the noodles. Serve immediately.
NOTES
- You can use regular chicken broth if preferred, but you may not need to add additional salt, depending on the broth’s salt content.
- To cook the chicken directly in the broth: Add the chicken when you add the chicken broth and spices. Bring to a boil, reduce heat to a simmer, cover, and cook for about 20 minutes or until the chicken is fully cooked. Once cooked, remove the chicken, shred it, and return it to the soup along with the fresh parsley and lemon juice.
Nutrition
Serving: 1/6 of the recipe
- Calories: 312 kcal
- Carbohydrates: 27g
- Protein: 29g
- Fat: 9g
- Saturated Fat: 1g
- Polyunsaturated Fat: 1g
- Monounsaturated Fat: 4g
- Cholesterol: 100mg
- Sodium: 783mg
- Potassium: 271mg
- Fiber: 3g
- Sugar: 6g
