Homemade Chicken Noodle Soup
Total Time: 1 hr 5 min | Difficulty: easy
Prep: 20 min | Cook: 45 min
Contains: ⚠️ Eggs ⚠️ Gluten
Servings:
Dietary Preferences
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Ingredients
- 1 lb chicken breast , boneless, skinless
- 8 cups chicken broth
- 3 carrots , sliced
- 3 celery stalks , sliced
- 1 onion , diced
- 2 cloves garlic , minced
- 8 oz egg noodles
Liquid from canned chickpeas. Whips like egg whites!
Works in: meringue, mousse, marshmallows, baking
Let sit 5 min to gel. Adds slight nutty flavor.
Works in: baking, pancakes, muffins
Not for: meringue, souffle, custard
Let sit 5 min. Visible seeds in final product.
Works in: baking, pancakes, cookies
Not for: meringue, souffle
Adds moisture. Use unsweetened for less sugar.
Works in: baking, cakes, muffins
Not for: savory dishes, cookies
Adds banana flavor and moisture. Best for sweet recipes.
Works in: baking, pancakes, quick breads
Not for: savory dishes - 1 tsp thyme , dried
- salt and pepper , to taste
Instructions
- In a large pot, bring chicken broth to a boil. Add chicken breast.
- Reduce heat and simmer until chicken is cooked through.
20 min (passive time) - Remove chicken, shred with two forks, and set aside.
- Add carrots, celery, onion, and garlic to the broth. Simmer until vegetables are tender.
15 min - Add egg noodles and cook according to package directions.
8 min - Return shredded chicken to pot. Season with thyme, salt, and pepper.
- Serve hot with crusty bread.
About This Recipe
Nothing beats this soup when you are feeling under the weather. Mom would make a big pot and it would last all week.
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