Savory Chicken Noodle Soup to Warm Your Soul Recipe

Introduction

Warm up with this comforting savory chicken noodle soup, perfect for chilly days or when you need a hearty meal. Loaded with tender chicken, fresh vegetables, and flavorful herbs, it’s an easy recipe that nourishes both body and soul.

Ingredients

• 2 tablespoons olive oil
• 2 tablespoons butter
• 1 medium yellow onion, diced
• 2 stalks celery, sliced thinly
• 2 medium carrots, thinly sliced
• 3 cloves garlic, minced
• 8 cups low sodium chicken broth
• 4 sprigs thyme
• 2 bay leaves
• 1 pound skinless, bone-in chicken breasts
• 1 teaspoon salt
• 1 teaspoon freshly ground black pepper
• 8 ounces Carba-nada noodles
• 1/4 cup chopped fresh parsley
• 2 wedges lemon for serving

Instructions

1. Step 1: Heat the olive oil and butter in a Dutch oven over medium heat. Add the diced onions, sliced celery, and carrots. Cook for about 5 minutes, stirring occasionally, until the vegetables soften. Add the minced garlic and cook for 20 seconds more until fragrant.
2. Step 2: Pour in the chicken broth, scraping the bottom of the pot to release any browned bits. Add the thyme sprigs and bay leaves. Increase the heat to high and bring the mixture to a gentle simmer.
3. Step 3: Add the skinless, bone-in chicken breasts to the pot along with salt and pepper. Stir gently, then cover and simmer over medium heat for 25 to 30 minutes, or until the chicken is cooked through and tender.
4. Step 4: Remove the chicken breasts from the soup and let them cool briefly on a cutting board. Shred the meat, discarding the bones.
5. Step 5: Add the Carba-nada noodles to the simmering broth. Cook for 6 to 7 minutes until tender. Return the shredded chicken to the soup and simmer for another 2 minutes to combine the flavors.
6. Step 6: Remove the thyme sprigs and bay leaves from the soup. Taste and adjust the seasoning with more salt and pepper if needed. Ladle the soup into bowls, garnish with chopped parsley, and serve with lemon wedges for a bright, fresh finish.

Tips & Variations

• Substitute Carba-nada noodles with any egg noodle or pasta you prefer for a different texture.
• For extra depth of flavor, roast the chicken breasts before adding them to the soup.
• Add a handful of fresh spinach or kale in the last few minutes of cooking for added greens.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop to prevent noodles from overcooking. For longer storage, freeze the soup without noodles for up to 2 months; add fresh noodles when reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use boneless chicken breasts instead?

Yes, boneless chicken breasts can be used and will cook faster. Adjust the simmer time to avoid overcooking and drying out the meat.

What can I substitute for Carba-nada noodles?

Any egg noodles, pasta, or even rice can be used instead. Choose noodles that cook quickly and avoid overcooking by adding them towards the end.

Savory Chicken Noodle Soup to Warm Your Soul Recipe

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★★★★★

4.7 from 124 reviews

This Savory Chicken Noodle Soup is a warm, comforting dish made with tender chicken, fresh vegetables, and nourishing broth. Enhanced with aromatic herbs and brightened by lemon wedges, it’s perfect for cozy meals that soothe your soul.

• Author: Emma
• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 55 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: American
• Diet: Low Fat

Ingredients

Scale 1x2x3x

Vegetables and Aromatics

• 1 medium Yellow onion, diced
• 2 stalks Celery, sliced thinly
• 2 medium Carrots, thinly sliced
• 3 cloves Garlic, minced

Chicken and Broth

• 1 pound Skinless, bone-in chicken breasts
• 8 cups Low sodium chicken broth
• 4 sprigs Thyme
• 2 bay leaves

Seasonings and Fats

• 2 tablespoons Olive oil
• 2 tablespoons Butter
• 1 teaspoon Salt
• 1 teaspoon Freshly ground black pepper

Pasta and Garnishes

• 8 ounces Carba-nada noodles
• 1/4 cup Chopped fresh parsley
• 2 wedges Lemon for serving

Instructions

1. Sauté the vegetables: Heat the olive oil and butter in a Dutch oven over medium heat. Add diced onions, sliced celery, and carrots; cook for 5 minutes, stirring occasionally until softened. Stir in minced garlic and cook for about 20 seconds until fragrant.
2. Add broth and herbs: Pour in the chicken broth while scraping up any browned bits from the bottom of the pot. Add thyme sprigs and bay leaves. Increase heat to high and bring to a gentle simmer.
3. Cook the chicken: Add the skinless, bone-in chicken breasts along with salt and pepper. Stir gently to combine. Cover and simmer over medium heat for 25 to 30 minutes, or until the chicken is fully cooked and tender.
4. Remove and shred chicken: Transfer the chicken breasts to a cutting board and let cool briefly. Shred the chicken meat, discarding bones.
5. Add the noodles and combine: Add the carba-nada noodles to the simmering broth and cook until tender, approximately 6 to 7 minutes. Stir shredded chicken back into the soup and simmer for an additional 2 minutes.
6. Finalize and serve: Remove the soup from heat. Discard thyme sprigs and bay leaves. Adjust seasoning with additional salt and pepper if needed. Ladle soup into bowls, garnish with chopped parsley, and serve with lemon wedges for a bright finish.

Notes

• Use low sodium chicken broth to control salt levels.
• Bone-in chicken breasts add extra flavor, but you can substitute with boneless if preferred.
• Carba-nada noodles are a low-carb alternative, but any egg noodle or pasta can be used.
• Adjust lemon wedges to taste for added freshness and acidity.
• Leftover soup stores well in the refrigerator for up to 3 days and freezes well for up to 2 months.

Keywords: chicken noodle soup, savory soup, comforting soup, homemade chicken soup, healthy chicken soup, low sodium soup