Homemade Chicken Noodle Soup

Homemade Chicken Noodle Soup might be a good recipe to expand your soup recipe box. This recipe serves 8. One serving contains 200 calories, 16g of protein, and 6g of fat. For 81 cents per serving, this recipe covers 16% of your daily requirements of vitamins and minerals. This recipe from Budget Bytes requires basil, onion, carrots, and celery. 14736 people were glad they tried this recipe. It can be enjoyed any time, but it is especially good for Winter. It is a good option if you're following a dairy free diet. From preparation to the plate, this recipe takes roughly 1 hour and 45 minutes. Overall, this recipe earns a solid spoonacular score of 73%. Try Homemade Chicken Noodle Soup, Homemade Chicken Noodle Soup, and Homemade Chicken Noodle Soup for similar recipes.

Servings: 8

Preparation duration: 15 minutes

Cooking duration: 90 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Dice the onion and mince the garlic. Begin cooking them in a large pot over medium heat with 2 Tbsp of olive oil.While the onion and garlic are sauteing, wash and slice the carrots and celery. Add them to the pot and continue to saute.Pull the skin and any excess fat from the chicken breasts. Add the breasts to the pot along with the bay leaf, basil, parsley, thyme, and black pepper. Add eight cups of water. Cover, bring to a boil over high heat, then reduce the heat to low and simmer for one hour. Make sure the pot continues to simmer for the whole hour. If the heat is turned down too low and it is not bubbling away, the chicken will not shred easily.After an hour of simmering, remove the chicken from the pot. Using two forks, pull the meat from the bone and shred it slightly. Season the broth with salt. Begin with one teaspoon and add more to your liking. I used one tablespoon total (or three teaspoons). The flavor of the broth will really pop once the salt is added.Add the noodles to the pot, turn the heat up to high, and boil the noodles until tender (about 7 minutes). Return the shredded chicken to the pot, add two more cups of water (to account for evaporation and absorption from the noodles). Taste and season again with salt if needed (I didnt need to). Serve hot!

 

Step by step:

1. Dice the onion and mince the garlic. Begin cooking them in a large pot over medium heat with 2 Tbsp of olive oil.While the onion and garlic are sauteing, wash and slice the carrots and celery.

2. Add them to the pot and continue to saute.Pull the skin and any excess fat from the chicken breasts.

3. Add the breasts to the pot along with the bay leaf, basil, parsley, thyme, and black pepper.

4. Add eight cups of water. Cover, bring to a boil over high heat, then reduce the heat to low and simmer for one hour. Make sure the pot continues to simmer for the whole hour. If the heat is turned down too low and it is not bubbling away, the chicken will not shred easily.After an hour of simmering, remove the chicken from the pot. Using two forks, pull the meat from the bone and shred it slightly. Season the broth with salt. Begin with one teaspoon and add more to your liking. I used one tablespoon total (or three teaspoons). The flavor of the broth will really pop once the salt is added.

5. Add the noodles to the pot, turn the heat up to high, and boil the noodles until tender (about 7 minutes). Return the shredded chicken to the pot, add two more cups of water (to account for evaporation and absorption from the noodles). Taste and season again with salt if needed (I didnt need to).

6. Serve hot!

Nutrition Information:

covered percent of daily need

 

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