Homemade Chicken Noodle Soup
Easy Homemade Chicken Noodle Soup with chicken breasts, hearty vegetables, egg noodles, and a flavorful broth is deliciously soothing and deeply satisfying!
Servings: 6
Calories: 281kcal
Ingredients
- 3 cups extra-wide egg noodles
- 2 tablespoons oil (extra virgin olive oil, canola, or avocado oil is fine)
- 1 yellow onion, diced
- 4 ribs of celery, sliced at ¼" bias
- 4 carrots, sliced at ¼" bias
- 8 cups unsalted chicken broth
- 2 bay leaves
- 2 ½ teaspoons Kosher salt
- 1 teaspoon garlic powder
- ¾ teaspoon black pepper
- 1 pound boneless, skinless chicken breasts
Instructions
- Put a large pot of water on to boil. Season generously with salt and cook the pasta according to package directions. Strain and set aside until ready to use.
- Add the oil to a large pot or Dutch oven over medium-high heat. Once the oil has come to temperature, add the onion, celery, and carrots and sauté. Cover and cook for 4-5 minutes.
- Remove the lid, then add the chicken broth, bay leaves, Kosher salt, pepper, garlic powder, and stir. Allow the broth to come to a boil, then reduce the heat to maintain a simmer, add the chicken breasts, and cook for 20 minutes, uncovered.
- Once the chicken has cooked through (registering at an internal temperature of 165°), turn off the heat, remove from the broth, and transfer to a cutting board. Once cool enough to handle, dice or shred the chicken. Then, return it to the pot, along with the cooked egg noodles. Stir, serve, and enjoy!
Nutrition
Calories: 281kcal | Carbohydrates: 24g | Protein: 26g | Fat: 10g | Saturated Fat: 2g | Cholesterol: 64mg | Sodium: 1206mg | Potassium: 829mg | Fiber: 3g | Sugar: 4g | Vitamin A: 6948IU | Vitamin C: 5mg | Calcium: 51mg | Iron: 2mg