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Chicken Noodle Soup
Prep Time 10 minutes minutes
Cook Time 30 minutes minutes
Servings 4 servings
Calories 398kcal
- 1 tbsp Extra-virgin olive oil
- 1/2 cup Carrots peeled and diced
- 1/2 cup Celery diced (about 3/4 stalk)
- 1/4 cup Onion peeled and diced
- 2 clove Garlic minced
- 4 cups Chicken broth or more if desired
- 3/4 pound Chicken breast boneless skinless diced into bite sized pieces
- 3 sprigs Fresh thyme
- 2 ounces Egg noodles or your favorite noodles or pasta
- 2 cups Baby spinach
- 4 slices Crusty bread
Heat the oil in a pot over medium heat.
Add the carrots, celery, onion, and garlic; sauté for about 7 to 10 minutes, or until vegetables begin to soften.
Add the chicken broth, chicken, thyme, salt and pepper, and bring to a simmer for about 25 minutes covered with a lid.
In the meantime boil the noodles in a pot of salted boiling water according to the directions on the package. Once cooked drain well and set aside.
Add the spinach and noodles to the soup. Taste the soup and adjust the seasoning with salt and pepper. Remove the thyme sprigs and serve with bread.
Note – if you like brothier soup, add additional broth.
Calories: 398kcal | Carbohydrates: 51g | Protein: 30g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 66mg | Sodium: 1324mg | Potassium: 802mg | Fiber: 3g | Sugar: 3g | Vitamin A: 4197IU | Vitamin C: 25mg | Calcium: 82mg | Iron: 4mg