Homemade Chicken Noodle Soup
This Homemade Chicken Noodle Soup is tender chicken, egg noodles, carrots, celery, and onion simmered in a rich savory broth — just $3.05 a serving, ready in 45 minutes, and so much better than anything from a can.
Servings: 4
Cost: $12.18 Recipe, $3.05 per Serving
Ingredients
- 2 boneless skinless chicken breasts
- 8 cups chicken broth (low sodium)
- 4 celery stalks (chopped)
- 4 whole carrots (peeled and chopped)
- ½ onion (diced)
- ¼ teaspoon dried thyme leaves
- 1 teaspoon minced garlic
- ½ teaspoon salt
- ½ teaspoon pepper
- 2 Bay Leaves
- 2 cups Egg noodles
- 2 cup water
Instructions
- Add the chicken breasts, chicken broth, celery, carrots, and onion to a large stockpot or Dutch oven.
- Bring to a boil over medium-high heat. Reduce the heat to low, cover, and simmer for 20–30 minutes, or until the chicken reaches an internal temperature of 165°F.
- Remove the chicken from the pot and shred it with two forks. Return the shredded chicken to the pot.
- Stir in the thyme, garlic, salt, pepper, bay leaves, and water.
- Increase the heat and bring the soup back to a boil.
- Stir in the egg noodles and cook for 8–10 minutes, stirring occasionally, until the noodles are tender.
- Remove and discard the bay leaves.
- Serve warm and enjoy!
Video
Nutrition
Calories: 246kcal | Carbohydrates: 27g | Protein: 25g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 52mg | Sodium: 554mg | Potassium: 894mg | Fiber: 3g | Sugar: 5g | Vitamin A: 10248IU | Vitamin C: 6mg | Calcium: 60mg | Iron: 2mg
