Ingredients
Scale
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 small yellow onion, diced
- 3 celery stalks, thinly sliced
- 2 carrots, thinly sliced
- 6 cloves garlic, minced
- 10 to 12 cups low-sodium chicken broth (use 12 cups for a brothier soup)
- 4 thyme sprigs, or 1 teaspoon dried thyme
- 2 bay leaves
- 2 pounds skinless, bone-in chicken breasts
- 1¼ teaspoon salt, or to taste
- ½ teaspoon freshly ground black pepper, or to taste
- 10 ounces Carba-Nada noodles (low-carb noodles) or regular wide egg noodles
- Chopped fresh parsley, for garnish
- Lemon wedges, for serving
Instructions
- Prepare the Base: Heat the olive oil and butter in a large Dutch oven over medium heat. Once the oil is hot, add the diced onion, sliced celery, and carrots. Sauté the vegetables for about 5 minutes, stirring occasionally until they begin to soften.
- Add Garlic and Broth: Stir in the minced garlic and cook for 20 seconds until fragrant. Pour in the chicken broth, making sure to scrape any browned bits from the bottom of the pot for added flavor. Add the thyme sprigs and bay leaves, and increase the heat to high to bring the mixture to a gentle simmer.
- Cook the Chicken: Once the soup begins to simmer, add the chicken breasts, salt, and pepper. Stir to combine, then cover the pot with a lid. Let the soup simmer over medium heat for 25 to 30 minutes, or until the chicken is cooked through.
- Shred the Chicken: Remove the cooked chicken breasts from the pot and transfer them to a cutting board. Allow them to cool slightly before shredding the meat using two forks, discarding the bones.
- Cook the Noodles: If using regular wide egg noodles, add them to the simmering broth and cook for 6 to 7 minutes, or until they are al dente. For Carba-Nada noodles, wait until the shredded chicken is added back to the soup, then cook for about 4 to 5 minutes.
- Combine Chicken and Noodles: Return the shredded chicken to the soup, stirring to combine. Let the soup simmer for an additional 2 minutes to allow the flavors to meld.
- Finalize and Serve: Remove the thyme sprigs and bay leaves from the pot. Taste the soup and adjust the seasoning with more salt and pepper if needed. Ladle the hot soup into bowls, garnish with fresh parsley, and serve with lemon wedges on the side.
Notes
Serving and Presentation Tips for Chicken Noodle Soup
- Serve with Fresh Bread: Pair the soup with a slice of crusty bread or homemade rolls for a satisfying meal.
- Use Colorful Bowls: Serve the soup in bright or rustic bowls to make it visually appealing.
- Add a Dollop of Cream: A spoonful of sour cream or Greek yogurt on top can add a creamy texture and a bit of tang.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Lunch