Description
This soul-warming chicken noodle soup is a timeless classic that brings comfort to your table with minimal effort. Using fresh carrots, celery, aromatic garlic, and tender chicken breast simmered in a clear, nourishing broth, this recipe offers a wholesome, clean-eating alternative to canned versions. Perfect for busy weeknights, it combines the meditative process of slow cooking with the efficiency needed by modern home cooks, providing a nutrient-dense, belly-warming meal that is both budget-friendly and deeply satisfying.
Ingredients
1 lb boneless skinless chicken breasts
8 cups low-sodium chicken broth
2 cups egg noodles
2 large carrots, peeled and sliced
2 celery stalks, sliced
1 small onion, finely diced
3 cloves garlic, minced
2 tbsp olive oil
1 tsp dried thyme
Salt and black pepper to taste
Instructions
Heat olive oil in a large pot or Dutch oven over medium heat.
Add the diced onion, carrots, and celery, cooking until softened, about 5 minutes.
Add the minced garlic and dried thyme, cooking until fragrant for 1 minute.
Pour in the chicken broth and bring to a gentle simmer.
Add the chicken breasts to the broth and simmer for 15-20 minutes until cooked through.
Remove the chicken, shred it with two forks, and return it to the pot.
Add the egg noodles to the boiling broth and cook according to package instructions until tender.
Season generously with salt and pepper to taste and serve warm.
Notes
For the best flavor, simmer the broth with the vegetables for an extra 10 minutes before adding the noodles. You can substitute egg noodles with gluten-free pasta or shredded cabbage for a low-carb alternative. Store leftovers in an airtight container in the refrigerator for up to 3 days.