Chicken Noodle Soup Recipe

Written by Robert J. Matthews

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1 lb boneless, skinless chicken breasts 8 cups chicken broth (low sodium) 1 yellow onion, diced 3 carrots, peeled and sliced 3 stalks celery, sliced

Ingredients

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1/4 cup fresh parsley, chopped 1-2 cloves garlic, minced 1 bay leaf 1/2 tsp dried thyme Salt and pepper to taste

Ingredients

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In a large pot or Dutch oven, combine chicken, chicken broth, onions, carrots, celery, parsley, garlic, bay leaf, thyme and season with salt and pepper.

Instructions

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Bring to a boil over high heat, then reduce to a simmer. Cook for 15-20 minutes until chicken is cooked through.

2

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Remove chicken from pot and shred or dice into bite-sized pieces.

3

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Add noodles to the pot and simmer for 7-10 minutes until noodles are cooked through.

4

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Return shredded chicken to pot and continue simmering 5 minutes.

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Adjust seasoning if needed, then serve immediately. Garnish with extra parsley if desired.

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