Ingredients
Units
- 2 tablespoons unsalted butter
- 2 cups yellow onion, diced
- 2.5 cups carrots, sliced into rounds
- 2 cups celery, chopped
- 1.5 lbs cleaned, large-diced chicken breast
- 2 tablespoons fresh garlic, minced
- 2 quarts salt-free chicken broth
- 3 tablespoons fresh Italian parsley, chopped
- 1/2 tablespoon dried thyme
- 3 bay leaves
- 1 teaspoon ground black pepper
- 3 cups egg noodles (German-style preferred, but use your favorite!)
Instructions
- Preheat a Dutch oven over medium heat. Add butter and allow it to melt.
- Add diced onion and cook until translucent, about 3–4 minutes. Stir in carrots and celery and cook for an additional 3 minutes.
- Add the chicken and cook for 4 mins. Add minced garlic and cook for 1 minute, stirring constantly to prevent burning.
- Pour in the salt-free chicken broth. Add parsley, dried thyme, bay leaves, and black pepper. Bring to a boil and cook for 5 minutes.
- Add egg noodles, stir, then turn off the heat. Cover and let sit for 15 minutes, allowing the noodles to cook through.
- Remove bay leaves before serving.
Notes
Store your leftover low sodium chicken noodle soup in an airtight container in the refrigerator for up to 3-4 days. You can also freeze it for longer storage, up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Soups
- Method: Stovetop
- Cuisine: American