Classic Chicken Noodle Soup

This comforting classic provides lean protein from chicken and a wealth of vitamins from fresh vegetables, making it the perfect hydrating recovery meal.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (6 servings), not per serving.

• 2 pounds skinless, bone-in chicken pieces · 1245 kcal in the whole recipe
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 onion, chopped · 54 kcal in the whole recipe
• 1 cup celery, chopped · 13 kcal in the whole recipe
• 3 large carrots, thinly sliced · 109 kcal in the whole recipe
• 4 cups dry egg noodles · 554 kcal in the whole recipe
• Optional thyme or sage

Method

1. Place the chicken pieces in a large pot and cover completely with water. Bring to a boil, then cover, reduce heat, and simmer for 2 to 3 hours until the chicken is tender.

   

2. Remove the chicken from the broth and let it cool for 10 to 15 minutes. Separate the meat from the bones, shred it into bite-sized pieces, and skim any excess fat from the surface of the broth.

   

3. Return the shredded chicken to the broth along with the salt, pepper, chopped onion, celery, sliced carrots, and herbs if using. Bring to a boil, cover, and simmer on medium heat for 15 to 20 minutes until the carrots are tender.

   

4. Stir in the dry egg noodles and boil uncovered for 6 to 7 minutes, stirring occasionally to prevent sticking, until the noodles are cooked through. Serve warm.

   

Adapted from a USDA MyPlate Kitchen recipe (public domain). Portions, macros, diet checks and step photos by Besly.