Description
A nourishing and comforting soup with shredded chicken, vegetables, and whole wheat noodles, simmered for rich flavor.
Ingredients
- 2 tablespoons olive oil
- 1 cup chopped yellow onion
- 2 cloves garlic minced
- 1 tablespoon fresh thyme
- 1 bay leaf
- 8 cups low sodium chicken broth
- 2 pounds bone in skinless chicken breasts
- 2 cups sliced celery
- 2 cups sliced carrots
- 2 cups frozen peas
- 1 1/4 teaspoons salt
- 1/2 teaspoon black pepper
- 3 cups cooked whole wheat egg noodles
- 1/4 cup chopped fresh parsley
Instructions
- Heat olive oil in a large pot over medium heat. Add onion and garlic and cook for 3 minutes until softened and fragrant.
- Stir in thyme and bay leaf and cook for 1 minute to release flavor.
- Pour in chicken broth and add the chicken breasts. Increase heat to bring to a gentle boil, then reduce to a simmer. Cook uncovered for 20 to 25 minutes, turning the chicken occasionally, until it reaches an internal temperature of 165°F. Skim any foam from the surface as needed.
- Remove chicken from the pot and set aside until cool enough to handle. Shred the meat and discard the bones.
- Add celery and carrots to the pot and simmer for 5 to 8 minutes until tender. Stir in peas.
- Return shredded chicken to the pot. Add salt, pepper, and cooked noodles. Simmer for 3 to 5 minutes until everything is heated through.
- Remove from heat and stir in fresh parsley. Taste and adjust seasoning if needed.
- Serve warm.
Notes
- For best texture, cook noodles separately and add just before serving to prevent them from becoming too soft.
- This soup stores well in the refrigerator for up to 3 days and can be frozen without noodles.
- Always cook chicken to an internal temperature of 165°F for safe consumption.
- Prep Time: 20 min
- Cook Time: 40 min
- Category: Soup
- Method: Stovetop
- Cuisine: American