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Chicken Noodle Soup

Prep Time 10 minutes
Cook Time 30 minutes
Servings 2 servings
Calories 485kcal

Ingredients

  • 1 tbsp Extra-virgin olive oil
  • 1/2 cup Carrots peeled and diced small
  • 1/2 cup Celery diced small
  • 1/4 cup Onion diced small
  • 2 clove Garlic minced
  • 6 cups Chicken broth
  • 2 oz Chicken breast boneless skinless diced into bite sized pieces
  • 3 sprigs Fresh thyme
  • 1/4 tsp Fresh rosemary minced
  • 3 ounces Egg noodles
  • Fresh parsley garnish
  • 2 chunks Crusty bread lightly toasted
US Customary - Metric

Instructions

  • Heat a pot over medium heat. Once hot, add the oil. Sauté the carrots, celery, onion, and garlic until the celery begins to soften.
  • Add the chicken broth, chicken, thyme, rosemary, salt and pepper, and bring to a simmer for about 25 minutes covered with a vented lid.
  • Add the noodles to the pot and cook until tender, refer to the directions on the package for cooking time.
  • Taste the soup and adjust the seasoning with salt and pepper. Remove the thyme sprigs before serving. Garnish with parsley and serve with bread.

Nutrition

Calories: 485kcal | Carbohydrates: 70g | Protein: 24g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.03g | Cholesterol: 68mg | Sodium: 3043mg | Potassium: 620mg | Fiber: 5g | Sugar: 9g | Vitamin A: 5581IU | Vitamin C: 8mg | Calcium: 111mg | Iron: 4mg