Description
A comforting chicken noodle soup made with tender chicken, fresh vegetables, and egg noodles.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 4 cloves garlic, minced
- 2 tablespoons grated fresh ginger
- 8 cups chicken broth
- 1 cup sliced carrots
- 1 cup sliced celery
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 8 ounces egg noodles
- 1/4 cup chopped fresh parsley, for garnish
- 2 green onions, sliced, for garnish
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium heat.
- Add the chicken and cook until browned on all sides.
- Add the minced garlic and grated ginger to the pot and cook for 1 minute, until fragrant.
- Pour in the chicken broth and add the carrots, celery, thyme, salt, and pepper. Bring to a boil, then reduce heat and simmer for 10 minutes, or until the vegetables are tender.
- Add the egg noodles to the pot and cook according to package directions, usually about 7-10 minutes, or until the noodles are tender.
- Stir in the parsley and green onions.
- Serve hot.
Notes
- This soup can be made ahead of time and stored in the refrigerator for up to 3 days.
- Leftover soup can be frozen for later use.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 2g
- Sodium: 800mg
- Fat: 12g
- Saturated Fat: 1.5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg