Chicken Noodle Soup
Ingredients
-
4
pieces
boneless skinless chicken thighs
-
¼
teaspoon
kosher salt
-
1
teaspoon
olive oil
-
½
cup
onion, diced
-
½
cup
celery, diced
-
½
cup
carrots, peeled and sliced
-
3
cloves
garlic, minced
-
4
cups
low-sodium chicken broth
-
2
pieces
dry bay leaves
-
to taste
black pepper
-
1
cup
egg noodles
-
to taste
parsley, optional for garnish
Instructions
- Season the chicken with salt and heat a large pot or Dutch oven over medium-high heat.
- Add olive oil, onion, celery, carrot, and garlic; sauté until soft for about 5 minutes.
- Add chicken, chicken broth, ¼ cup water, bay leaves, and black pepper.
- Bring to a boil, then cover and reduce to a simmer, cooking until the chicken shreds easily, about 35 minutes.
- Discard bay leaves, shred the chicken, return it to the soup, add noodles, and cook according to package directions.
- Garnish with parsley and serve.
Nutrition Facts (estimated)
Servings
4
Calories
223
Total fat
6.5g
Total carbohydrates
13.5g
Total protein
26.5g
Sodium
775.5mg
Cholesterol
117mg
You might also like