Description
A hearty, aromatic American comfort soup featuring tender chicken, garden vegetables, and soft egg noodles in a rich herb-infused broth. This one-pot meal delivers warmth and protein for a satisfying lunch.
Ingredients
1 tablespoon olive oil
1 medium yellow onion, finely diced
1 cup carrots, sliced into rounds or half-moons
1 cup celery, diced uniformly
2 tablespoons minced garlic
8 cups low-sodium chicken broth
2 cups egg noodles (6 oz)
1 teaspoon dried thyme
1 teaspoon dried oregano
2 lbs skinless chicken breasts or drums
salt and black pepper to taste
Instructions
Heat olive oil in a Dutch oven over medium heat
Add onion, carrots, and celery; sauté until softened (5 minutes)
Stir in garlic and cook for 30 seconds
Add chicken, season with salt and pepper)
Pour in broth, bring to simmer, then reduce heat and poach for 15 minutes
Remove chicken, let rest 5 minutes, then shred into chunks
Return noodles, thyme, and oregano to pot; simmer until noodles are tender (3-4 minutes)
Adjust seasoning with salt and pepper before serving
Notes
White onion is a suitable substitute for yellow onion
Use a covered pot to reduce evaporation during chicken poaching
Storage: Keep in fridge up to 4 days; freeze broth separately for longer shelf life
Enhance richness with a splash of vegetable stock or halal butter if needed
- Prep Time: 10
- Cook Time: 30
- Category: Easy Homemade Soup Recipes for Every Season
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 200
- Sugar: 3g
- Sodium: 400mg
- Fat: 7g
- Saturated Fat: 2g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 50mg