This chicken noodle soup is just what the docta ordered. Eric and I are still trying to fight off this nasty cold, so chicken noodle soup is what we were both asking for. The warmth of the soup felt oh so good on the throat and the broth helped to rehydrate. Not gonna lie, best chicken noodle soup I’ve ever tasted. Nothing beats the homemade stuff.
Homemade Chicken Noodle
makes 8-10 bowls
4 carrots, chopped
1 medium onion, chopped
3 celery stalks, chopped
1 lb chicken breast
1/2 bag of egg noodles
2- 32oz reduced sodium chicken broth
1-2 cups water
3 sprigs of thyme
a handful of chopped parsley
freshly ground pepper to taste
Combine all ingredients in large stock pot and bring to a boil. Reduce heat to low, and cook until chicken is done and veggies tender. Shred chicken and remove stems of thyme. Enjoy, cozied up on the couch 😉
Hi I’m Kristina LaRue, RD (registered dietitian nutritionist), Peloton addict and mama to two active and hungry boys. On Love & Zest, you’ll find healthy-ish recipes that fuel the whole family. I’m all about veggie-filled breakfast, meal prep recipes, healthier sweets, and easy weeknight dinners made in the Instant Pot or sheet pan.
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It’s so refreshing to see a wholesome chicken noodle soup recipe, rather than that nasty pre-packaged junk 🙂
I have to say… me either!! As a child I never wanted it because it reminded me of being “sick”….probably one to many canned varieties did me in.
I’ve never been a big chix noodle fan, but this looks really, really good!