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The Best Chicken Noodle Recipe Ever

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Easy Chicken Noodle Casserole I Wash... You Dry
Easy Chicken Noodle Casserole I Wash... You Dry from www.iwashyoudry.com

Description

This chicken noodle soup recipe is the ultimate comfort food. It's warm, hearty, and the perfect dish to enjoy on a cold day. This soup is loaded with tender chicken, flavorful herbs, and hearty vegetables, all simmered together to create a broth that's simply irresistible. The best part? It's incredibly easy to make, so you can enjoy this delicious dish any night of the week.

Prep Time

15 minutes

Cook Time

45 minutes

Ingredients

  • 1 lb. boneless, skinless chicken breasts
  • 8 cups chicken broth
  • 1 cup chopped carrots
  • 1 cup chopped celery
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 1 tsp. dried thyme
  • 1 tsp. dried rosemary
  • 8 oz. egg noodles
  • 2 tbsp. olive oil
  • Salt and pepper to taste

Equipment

  • Dutch oven or large pot
  • Cutting board
  • Knife
  • Measuring cups and spoons
  • Wooden spoon

Method

  1. Heat the olive oil in a Dutch oven or large pot over medium heat.
  2. Add the chopped onion, carrots, celery, and minced garlic to the pot. Cook for 5-7 minutes, stirring occasionally, until the vegetables are tender and the onion is translucent.
  3. Add the dried thyme and rosemary to the pot and stir to combine.
  4. Add the chicken breasts and chicken broth to the pot. Bring to a simmer and cook for 20-25 minutes, or until the chicken is cooked through.
  5. Remove the chicken from the pot and shred it using two forks.
  6. Add the shredded chicken back to the pot.
  7. Add the egg noodles to the pot and cook for an additional 8-10 minutes, or until the noodles are tender.
  8. Season with salt and pepper to taste.
  9. Serve hot and enjoy!

Notes

This recipe can easily be doubled to serve a larger crowd. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Nutrition Info

  • Serving Size: 1 cup
  • Calories: 220
  • Total Fat: 6g
  • Saturated Fat: 1g
  • Cholesterol: 45mg
  • Sodium: 670mg
  • Total Carbohydrates: 22g
  • Dietary Fiber: 2g
  • Sugars: 4g
  • Protein: 18g

Recipes FAQ

Can I use chicken thighs instead of chicken breasts?

Yes! Chicken thighs will work just as well in this recipe.

Can I use fresh herbs instead of dried?

Absolutely. If using fresh herbs, use about 3 times the amount called for in the recipe.

Can I make this soup in a slow cooker?

Yes! Simply add all of the ingredients (except for the egg noodles) to a slow cooker and cook on low for 6-8 hours, or high for 3-4 hours. Add the egg noodles during the last 15-20 minutes of cooking.

Recipe Tips

  • For extra flavor, sauté the chicken in the pot before adding the vegetables.
  • If you prefer your soup to be thicker, add a cornstarch slurry (1 tbsp. cornstarch mixed with 1 tbsp. water) to the soup and cook for an additional 5-10 minutes.
  • Feel free to add additional vegetables, such as peas or potatoes, to the soup.
  • For a creamier soup, stir in a splash of heavy cream or half-and-half before serving.

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