Description
This hearty Crack Chicken Noodle Soup features tender chicken, vibrant vegetables, and slurpy noodles in a rich broth—perfect for cozy dinners or quick weeknight meals.
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts
- 2 cups low-sodium chicken broth
- 1 medium onion, diced
- 2 fresh carrots, sliced thin
- 2 celery stalks, chopped
- 3 garlic cloves, minced
- 3 cups egg noodles
Instructions
- Chop the onion, slice the carrots and celery, and mince the garlic.
- In a large pot over medium heat, drizzle olive oil. Add chicken breasts and season with salt and pepper. Sear until golden brown (about 5 minutes per side).
- Stir in the diced onion, sliced carrots, chopped celery, and minced garlic. Cook until fragrant (about 2 minutes).
- Carefully add the chicken broth and bring to a boil. Reduce heat to simmer, cover, and cook for about 20 minutes until chicken is fully cooked.
- Remove chicken from the pot once cooked (165°F). Shred using two forks.
- Return shredded chicken to the pot along with egg noodles. Simmer for an additional ten minutes until noodles are tender.
- Serve hot in bowls and enjoy!
Nutrition
- Serving Size: 1 bowl (250g)
- Calories: 320
- Sugar: 4g
- Sodium: 560mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 85mg
Keywords: - Customize by adding veggies such as spinach or peas. - For extra creaminess, stir in cream cheese before serving. - Store leftovers in an airtight container for up to three days; reheat gently on the stove.