Best Chicken Soup Ever Recipe

Name: Best Chicken Soup Ever
Prep time: 20 min
Cook time: 65 min
Total time: 85 min
Yield: Serves 1 or more
Ingredients: 1 tablespoon Extra Virgin Olive Oil; 2 (about 1.5 lbs) Boneless Chicken Breasts; 1 teaspoon Kosher Salt; 8 cups Chicken Stock; 4-6 cups Water; 2 Minced Garlic Cloves; 1/2 teaspoon Cracked Black Pepper; 1 large White Onion, chopped; 2 Carrots, chopped; 2 Green Onions, sliced (for garnish); 2 stalks Celery, chopped; 2 cups Fresh Spinach Leaves (packed); 1/4 cup Fresh Parsley Leaves, chopped (for garnish); 1 teaspoon dried Basil Leaves; 1 teaspoon dried Oregano Leaves; 1 Bay Leaf; 1/4 teaspoon Crushed Red Pepper Flakes; 8 ounces Broad Egg Noodles; 1 teaspoon dried Thyme; 1/2 teaspoon dried Rosemary

This isn't just chicken noodle soup; it's a hug in a bowl! Created by combining the best elements of several family recipes, this comforting classic is perfect for soothing a cold or simply enjoying on a chilly evening. I freeze batches to share with loved ones – a taste of home and healing whenever they need it most. Get ready for the most flavorful, tender chicken and perfectly cooked noodles you've ever tasted!

Prep Time 20 mins

Cook Time 65 mins

Calories 200.8 kcal

Protein 29g

Rating 5.0 (1 Reviews)

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Best Chicken Soup Ever

1 tablespoon Extra Virgin Olive Oil
2 (about 1.5 lbs) Boneless Chicken Breasts
1 teaspoon Kosher Salt
8 cups Chicken Stock
4-6 cups Water
2 Minced Garlic Cloves
1/2 teaspoon Cracked Black Pepper
1 large White Onion, chopped
2 Carrots, chopped
2 Green Onions, sliced (for garnish)
2 stalks Celery, chopped
2 cups Fresh Spinach Leaves (packed)
1/4 cup Fresh Parsley Leaves, chopped (for garnish)
1 teaspoon dried Basil Leaves
1 teaspoon dried Oregano Leaves
1 Bay Leaf
1/4 teaspoon Crushed Red Pepper Flakes
8 ounces Broad Egg Noodles
1 teaspoon dried Thyme
1/2 teaspoon dried Rosemary

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How to Make Best Chicken Soup Ever

Place the whole chicken (or chicken thighs) in a large pot and cover with cold water. Bring to a boil, then reduce heat and simmer for about 1 hour, or until the chicken is cooked through.
Remove the chicken from the pot and let it cool slightly. Shred the chicken meat, discarding the skin and bones.
While the chicken is cooking, heat olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion, carrots, and celery and cook until softened, about 5-7 minutes.
Add the shredded chicken, chicken broth, salt, pepper, thyme, rosemary, and bay leaf to the pot. Bring to a simmer and cook for 15 minutes.
Stir in the egg noodles and cook until tender, about 8-10 minutes, or according to package directions.
Remove the bay leaf before serving. Taste and adjust seasonings as needed.
Serve hot, garnished with fresh parsley, if desired.

Nutrition Information (Approximate per serving)

Sodium

26 g

Sugar

15g

Fat

10g

Carbs

Recipe Tags (Choose a tag and find related recipes!)

Time To Make Course Main Ingredient Cuisine Preparation Occasion For Large Groups Healthy Main Dish Soups Stews Pasta Vegetables European Fall Winter Italian Dietary Low Cholesterol Seasonal Low Saturated Fat Low Calorie Low Carb Healthy 2 Low In Something Pasta Rice And Grains Carrots Onions Number Of Servings 4 Hours Or Less