Chicken Noodle Soup
Simple ingredients come together to create the ultimate comfort food!
Servings: 8 people
Calories: 174kcal
Ingredients
- 1 tablespoon salted butter
- ½ cup chopped yellow onion
- ½ cup chopped celery
- 1 cup sliced carrots, about 2 medium carrots
- 2 teaspoons chopped garlic
- 4 cans (14.5 ounces) chicken broth, or use homemade
- ½ pound chopped raw chicken breast and/or thighs
- 1 ½ cups egg noodles
- 1 teaspoon dried thyme
- salt and pepper, to taste
Instructions
- In a large pot over medium heat, melt butter.
- Cook onion, celery, and carrots in butter until just tender, 5 minutes.
- Add in thyme and salt and pepper. I start with 1 teaspoon of each and add more salt and pepper as needed.
- Add in garlic and cook for about 1 minute.
- Make a well in the center of the vegetables and add in the chicken. Toss to brown the outside of the chicken, no need to cook it through. (3-4 minutes total)
- Pour in chicken broth, and bring to a boil, then reduce heat and simmer for about 20 minutes before serving.
- If you are using my Homemade Egg Noodles, add them in 3 minutes before serving. If using store-bought noodles, add them in 8 minutes before serving.
Video
Nutrition
Serving: 1bowl | Calories: 174kcal