Description
A warm and comforting chicken noodle soup made in a Dutch oven, perfect for those chilly days.
Ingredients
Scale
- 1 pound boneless chicken breasts or thighs
- 6 cups chicken broth
- 2 cups carrots, chopped
- 2 cups celery, chopped
- 1 cup onion, chopped
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon dried thyme
- 2 bay leaves
- 8 ounces egg noodles
- Optional: splash of cream and 1 cup spinach
Instructions
- Chop your veggies and shred your chicken ahead of time.
- Heat some olive oil in a Dutch oven over medium heat. Add your chicken and brown it slightly, flipping halfway through. Once cooked, remove and chop into bite-sized pieces.
- In the same pot, add the chopped onions, carrots, and celery. Sauté until softened, about 5-7 minutes. Add garlic and cook for one more minute.
- Pour in the chicken broth and add spices (salt, pepper, thyme, bay leaves). Bring to a simmer.
- Add the egg noodles and cook according to package instructions, about 6-8 minutes.
- Reintroduce the shredded chicken into the pot and optionally add spinach.
- Taste the soup and adjust spices as needed.
- Ladle the soup into bowls, sprinkle with fresh parsley, and enjoy!
Notes
This soup gets even tastier the next day. Store leftovers in an airtight container for 3-4 days or freeze for later.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 380
- Sugar: 6g
- Sodium: 950mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 75mg