Chicken Noodle Soup
Hearty homemade chicken noodle soup with shredded chicken, carrots, celery, and loads of garlic. The perfect cozy soup for a cold day!
Servings 4 Servings
Calories 559kcal
Ingredients
Ingredients:
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1 cup diced carrots
- 1 cup diced celery
- 1 cup diced yellow onion
- 10 cloves garlic chopped
- 8 cups homemade or store bought chicken stock
- 1 1/2 teaspoons dried thyme or 1 tablespoon fresh thyme leaves
- 2-3 dried red chili peppers optional
- 2 bay leaves
- 3 cups cooked shredded chicken
- fresh cracked black pepper and kosher salt to taste
- 3 cups dried medium egg noodles
Instructions
- In a large soup pot cook olive oil and butter over medium heat until butter melts. Once butter has melted add carrots, celery, onion and garlic. Cook for 5-7 minutes or until veggies are softened slightly.
- Pour chicken stock over the top. Add thyme, chili peppers and bay leaves. Bring to a boil. Reduce heat and allow to simmer for 30-45 minutes. Stir in cooked shredded chicken. Season to taste with salt and pepper. Continue to simmer as you cook your noodles.
- Bring a large pot of water to a boil. Once boiling season liberally with salt (about 1 tablespoon). Cook noodles until al-dente about 5-7 minutes. Strain in a colander.
- Remove bay leaves and chili peppers from soup.
- Scoop noodles into soup bowl. Ladle hot soup over the cooked noodles.
- Serve hot.
Notes
I recommend keeping the noodles and soup separate, even during storing, to avoid the noodles soaking up all of the broth.
Nutrition information for estimation purposes only.
Nutrition
Calories: 559kcal | Carbohydrates: 48g | Protein: 44g | Fat: 21g | Saturated Fat: 6g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 125mg | Sodium: 839mg | Potassium: 1079mg | Fiber: 3g | Sugar: 12g | Vitamin A: 5707IU | Vitamin C: 9mg | Calcium: 89mg | Iron: 4mg