| Level: | Easy |
| Total: | 35 min |
| Active: | 20 min |
| Yield: | 4 to 6 servings |
Ingredients
- Olive oil, for frying
- 2 boneless, skinless chicken breasts
- Kosher salt and freshly ground black pepper
- 2 carrots, peeled, halved and sliced crosswise
- 2 stalks celery, thinly sliced
- 1 medium onion, finely diced
- 1 clove garlic, grated
- 3/4 teaspoon ground thyme
- 2 cups low-sodium chicken broth
- 2 chicken bouillon cubes
- 4 cups cooked egg noodles
- 2 to 3 tablespoons finely minced fresh parsley
Instructions
- Drizzle some olive oil in a heavy pot over medium-high heat. Season the chicken breasts with salt and pepper. Fry the chicken on both sides until fully cooked through, about 4 minutes per side. Set aside.
- Add the carrots, celery, onion and garlic to the pot and cook, stirring. Sprinkle over the thyme and 1/2 teaspoon black pepper. Reduce the heat to low and cook the veggies slowly, 3 to 4 minutes.
- Dice the chicken into very small pieces, then add them to the pot. Add the broth, bouillon cubes and 2 cups water and raise the heat to bring it to a gentle boil. Simmer for 10 minutes. Turn off the heat and stir in the noodles.
- Serve piping hot with a sprinkling of parsley over each bowl.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 633 |
| Total Fat | 44 g |
| Saturated Fat | 6 g |
| Carbohydrates | 33 g |
| Dietary Fiber | 3 g |
| Sugar | 2 g |
| Protein | 28 g |
| Cholesterol | 97 mg |
| Sodium | 866 mg |
Reviews
Very tasty soup! I modified the recipe somewhat, I seasoned my chicken with Italian seasoning instead of salt and pepper. I didn’t have any fresh garlic in the pantry so I used garlic powder, I also added a couple of fresh sage leaves. Overall we were very pleased with the how this soup turned out. Definitely going to add this to my list of favorite dishes. So simple to make too!
It is so good and I didn’t put celery and onions because I don’t like it. It is better than canned soups
Very good and will definitely be making again. I added an extra cup of water and an extra cup of broth, as others mentioned. It seemed to need it. I also added an extra carrot and will probably add another next time, as well as another stalk of celery. I used Better than Bullion instead of cubes, with two extra teaspoons. Also included the juice of half a lemon to brighten it up a bit.
This soup is so so good and easy. I often cheat by using a rotisserie chicken but follow exactly and add: double the garlic, juice of 1/2 a lemon and about a 1 tbs of honey. My kids love it. Kid tested, mother approved!
Very good. Easy to make. Would decrease amount of thyme next time, but otherwise
I meant to click on 4 stars.. opps! I love this recipe, so easy & good. I do add a squeeze of lemon at the end.
My go-to chicken noodle soup recipe, although I prefer to use drumsticks or a rotisserie chicken instead of breasts as I think they provide more flavor.
Quick and easy recipe and it was delicious
Great recipe but that’s way too much thyme. I dunno, maybe the ground thyme I have is very potent – I do tend to buy good quality spices. Next time I’m going to use 1/4 tsp – otherwise it’s a great recipe, especially using my own homemade broth!
Best soup ever! I loved it and so did my friends! Still only 10 years old and can totally say that this is one of the best soups I’ve ever tasted. Take it from me, and all the people in my club! Make sure you follow these steps carefully, we did mess up the first time but soon got it! Come join The Blades!