This comfort food classic is chock-full of white meat chicken, vegetables, and tender egg noodles. It makes the perfect soup and salad combo lunch. There’s no need for you to simmer this recipe all day, as it develops a surprising depth of flavor in only 30 minutes. That said, like most soups, you may find that the leftovers taste even better the next day!
Chicken Noodle Soup
Prep time
Cook time
Total time
Author: The Perfect Portion
Recipe type: Soups, Salads & Sandwiches
Makes: 6 Lunch portions
Ingredients
- 1 tablespoon butter
- 1 pound boneless, skinless chicken breasts
- 1 ½ cups sliced carrots
- 1 cup diced yellow onion
- ¾ cup sliced celery
- 1 teaspoon minced garlic
- ¾ teaspoon dried thyme
- 12 cups chicken broth (see tip)
- 1 tablespoon lemon juice
- 1 bay leaf
- ½ teaspoon pepper
- 8 ounces egg noodles
- ¼ cup chopped fresh parsley
- Salt
Directions
- Melt the butter in a stockpot over medium-high heat.
- Add the chicken breasts to the pot, and cook until golden brown, about 4 minutes on each side. Transfer to a plate, and set aside.
- Add the carrots, onion, celery, garlic, and thyme to the pot, and sauté for 3 minutes, just until onions are translucent.
- Transfer the browned chicken back to the pot, and then add the chicken broth, lemon juice, bay leaf, and pepper.
- Bring the soup to a boil, reduce heat to medium-low, cover, and let simmer for 10 minutes.
- Add the egg noodles and raise the heat to medium. Bring back to a simmer and let cook for 5 minutes, or until noodles are tender. Turn off heat.
- Transfer the chicken breasts to a clean plate, and use 2 forks to shred the meat. Return the shredded chicken to the pot.
- Stir in chopped parsley, and season with salt to taste before serving.
HELPFUL TIP: Chicken base mixed with water (according to the package directions to make 12 cups) can be used in place of the chicken broth in this recipe. You can find chicken base in small jars near the cartons of broth in the grocery store.
Serving size: ¾ cup Calories: 100
