Homemade Chicken Noodle Soup
This homemade chicken noodle soup has a flavorful stock, fresh chicken, traditional vegetables, and egg noodles. No fancy ingredients, just great flavor!
Servings 6
Calories 514kcal
Ingredients
- 3 pounds chicken breasts boneless-skinless, cut into chunks
- 32 ounces vegetable broth
- 14.5 ounces chicken broth
- 4 celery stalks chopped
- 3 carrots chopped
- 8 ounces fresh mushrooms chopped
- 2 garlic cloves minced
- 4 sprigs fresh thyme
- 1 bay leaf
- Kosher salt and freshly cracked black pepper to taste
- 12 ounces egg noodles
- fresh parsley chopped, for serving, to taste
Instructions
- Combine all ingredients except the egg noodles in a large pot. Bring the ingredients to a boil over medium-high heat.
- When the soup comes to a boil, reduce heat and simmer until the chicken is stringy and everything has had a nice long mingle together; no less than one hour.
- Add egg noodles and cook until tender.
- Serve with a sprinkle of fresh parsley.
Nutrition
Calories: 514kcal | Carbohydrates: 48g | Protein: 58g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 192mg | Sodium: 1175mg | Potassium: 1319mg | Fiber: 3g | Sugar: 5g | Vitamin A: 5670IU | Vitamin C: 12.3mg | Calcium: 61mg | Iron: 2.5mg
Did you try this recipe? We’d love to hear your thoughts! Give it a star rating and leave a comment below to let us know how it turned out for you. If you’d like, share a photo of your dish on Instagram, don’t forget to mention @TheMountainKitchen or use #TheMountainKitchen!