Best Chicken Noodle Soup Recipe
Best Chicken Noodle Soup Recipe with onions, carrots, celery, chicken thighs, broth, and egg noodles.
Servings 10 servings
- 1 tbsp olive oil
- 1 cup onion diced
- 2 cups carrots peeled and sliced
- 2 cups celery sliced
- 1 1/2 lbs boneless skinless chicken thighs
- 8 cups chicken broth
- 7 oz egg noodles uncooked
- salt and pepper to taste
Heat olive oil over medium heat in a large pot.
Add onion, carrots, and celery.
Saute vegetables until onion is translucent.
Add chicken thighs and broth to the pot.
Stir and bring to a boil.
Reduce heat to medium low and simmer 35 - 45 minutes or until chicken is cooked through.
Remove chicken from the pot, shred, and set aside.
Raise heat and bring broth and vegetables back to a boil in pot.
Add egg noodles and boil for about 8 minutes, or until noodles are done.
Add shredded chicken back to the pot.
Season generously with salt and pepper to taste before serving.
Calories: 199kcal | Carbohydrates: 19g | Protein: 17g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 81mg | Sodium: 787mg | Potassium: 523mg | Fiber: 2g | Sugar: 3g | Vitamin A: 4396IU | Vitamin C: 16mg | Calcium: 45mg | Iron: 1mg