Servings: 4
Calories: 262kcal
Equipment
- A large soup pot
- spoons
- measuring
- cups, etc.
Ingredients
- 2 tbsp olive oil
- 1 large yellow onion
- 3 large carrots
- 2 celery stalks
- 1 tsp ground black pepper
- 3 garlic cloves
- 225 g egg noodles
- 1 tsp salt
- 6 cups sodium-reduced chicken broth
- 2 tsp better than bouillon base chicken flavor
- 700 g boneless, skinless chicken breast, trimmed of excess fat
Instructions
- Heat oil in a large soup pot over medium heat. Add the onion, carrots, celery, and black pepper to the pot and cook for about 5 minutes until softened.
- Add the garlic and egg noodles to the pot and cook for 1 minute. Turn up the heat to high and add the salt, chicken broth, and bouillon base. Bring the soup to a boil.
- Once boiling, turn the heat down to low and add the chicken breasts to the pot. Simmer for about 10 minutes until cooked through (internal temperature of 165°F).
- Add the boiled noodles to the pot and simmer for an additional 5 minutes until the noodles are tender. Remove the cooked chicken from the pot and shred.
- Return the shredded chicken to the soup and stir to combine. Serve hot with desired garnishes (parsley, lemon wedges, etc).
Video
Notes
- Make sure that the chicken is cooked through before serving. The internal temperature should be at least 165°F.
- To make this recipe gluten-free, you can use gluten-free egg noodles or other gluten-free pasta.
- If you don’t have a bouillon base on hand, you can substitute it with chicken stock or even vegetable broth.
- For an extra flavor boost, feel free to add a teaspoon of dried oregano and/or thyme.
Nutrition
Calories: 262kcal
Tried this recipe?Let us know how it was!