Description
Homemade chicken noodle soup for a comforting meal.
Ingredients
Scale
- 1 whole chicken (about 3–4 lbs)
- 8 cups water
- 2 cups carrots, sliced
- 2 cups celery, sliced
- 1 onion, chopped
- 4 cloves garlic, minced
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon dried thyme
- 1 bay leaf
- 8 ounces egg noodles
- 2 tablespoons fresh parsley, chopped
Instructions
- Place chicken in a large pot and cover with water.
- Add carrots, celery, onion, garlic, salt, pepper, thyme, and bay leaf.
- Bring to a boil, then reduce heat and simmer for 1 hour.
- Remove chicken, let cool, then shred the meat.
- Return shredded chicken to the pot.
- Add egg noodles and cook for 8-10 minutes until tender.
- Stir in parsley before serving.
Notes
- Adjust seasoning to taste.
- Use leftover chicken for a quicker option.
- Store leftovers in the fridge for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 1 hour 15 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 300
- Sugar: 3g
- Sodium: 800mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 70mg