Chicken Noodle Soup

Name: Chicken Noodle Soup
Total time: 60 min
Yield: 6 servings
Ingredients: 1 pound chicken breast; 8 cups chicken broth; 4 ounces egg noodles; 2 large carrots; 2 stalks celery; 1 medium yellow onion; 1 tablespoon olive oil; 1 teaspoon dried thyme; 1 piece bay leaf; 2 tablespoons fresh parsley; 1/2 teaspoon black pepper; 1 teaspoon salt

A soothing classic featuring tender chicken, savory vegetables, and comforting egg noodles in a flavorful broth.

American⏱ 60 min⚠ Contains 4 allergen(s)

✨ High in protein✨ High in sodium✨ Good source of potassium

Ingredients

Chicken breast1 pound
Chicken broth8 cups
Egg noodles4 ounces
Carrots2 large
Celery2 stalks
Yellow onion1 medium
Olive oil1 tablespoon
Dried thyme1 teaspoon
Bay leaf1 piece
Fresh parsley2 tablespoons
Black pepper1/2 teaspoon
Salt1 teaspoon

Nutrition (per serving, makes 6)

Calories260 kcal

Protein28 g

Carbs21 g

Fat6.8 g

Fiber2.3 g

Sugar4 g

Sodium1450 mg

Vitamin C5.9 mg

Iron0.9 mg

Calcium31 mg

Potassium664 mg

Estimated values.

Steps

1Dice chicken breast, carrots, celery, and onion.
2Heat olive oil in a large pot over medium heat, then sauté chicken and vegetables until the chicken is lightly browned.
3Pour in chicken broth, add dried thyme, bay leaf, salt, and black pepper, bringing the mixture to a boil.
4Reduce heat to a simmer, cover, and cook for 20 minutes until vegetables are tender and chicken is cooked through.
5Stir in egg noodles and cook for another 8-10 minutes, or until al dente.
6Remove bay leaf, stir in fresh parsley, and serve hot.