One of my favorite things in life is when comfort food is naturally low calorie. It’s pretty rare, usually I’m concocting different ways to take short cuts – but when you don’t need to, it’s a win-win situation. Chicken noodle soup is just that.
My mom would always make soup when we were sick or when it was just a crappy winter day out – and now I do the same. Homestyle chicken noodle soup is comforting and secretly loaded with vegetables and protein. Also, I don’t hate the fact that I get to eat some pasta with it. Another secret is that we top our soup with some grated parmesan. Sound weird, fits the Italian stereotype, but I don’t care because its delicious – try it!
This is the kind of meal you make a big batch of on the weekend and can eat all week long or freeze for later.
To start, for the cut of chicken - you can place whole chicken parts without the skin into the broth at the beginning of cooking the soup, but I like to use diced up boneless skinless chicken breast in the last 10 minutes.
Mince up 4 garlic cloves. Dice up a yellow onion, 2 cups celery, 2 cups carrots. Sauté garlic cloves and onion until translucent. Add in celery and carrots and let brown for a few minutes.
Add in ½ tbsp ground thyme, ½ tbsp garlic powder, ½ tsp sea salt, ½ tsp black pepper, ½ tbsp parsley, and 2 bay leaves. Next, add in 4 cups low sodium chicken broth and 4 cups water. Bring this all to a boil and then lower to a simmer. Cover and let this cook for about 40 minutes.
Right before finishing, add in 2 sprigs of fresh thyme, a handful of fresh parsley, 2 cups egg noodles, and about 2 cups of diced chicken breast – seasoned with salt, pepper, dried thyme, and garlic powder. Raise the heat and let this cook for another 10 minutes. Before serving, take out the sprigs of thyme and the bay leaves.
Chicken noodle soup
- 1 tbsp olive oil
- 4 garlic cloves minced
- 1 yellow onion diced
- 2 cups celery diced
- 2 cups carrots diced
- ½ tbsp dried thyme
- ½ tbsp garlic powder
- ½ tsp sea salt
- ½ tsp black pepper
- ½ tbsp parsley
- 2 bay leaves
- 4 cups low sodium chicken broth
- 4 cups water
- 2 sprigs fresh thyme
- ½ cup fresh parsley minced
- 2 cups egg noodles
- 2 cups diced chicken breast
Heat a large stockpot on medium, add in the olive oil and sauté garlic cloves and onion until translucent. Add in celery and carrots and let brown for a few minutes.
Add in the ground thyme, garlic powder, sea salt, black pepper, parsley, and bay leaves. Next, add in 4 cups low sodium chicken broth and 4 cups water. Bring to a boil and then lower to a simmer. Cover and let this cook for about 40 minutes.
Right before finishing, add in the sprigs of fresh thyme, handful of fresh parsley, egg noodles, and diced chicken breast – seasoned with salt, pepper, dried thyme, and garlic powder. Raise the heat and let this cook for another 10 minutes.
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