Description
This soul-warming Paula Deen-inspired Chicken Noodle Soup is the ultimate comfort food, bringing back memories of grandmother’s kitchen. Featuring a robust mirepoix of carrots, celery, and onions, this dish combines tender chicken breast, hearty egg noodles, and a rich, savory broth. It is a simple, reliable, and deeply aromatic classic that serves as the perfect remedy for a cold day or a busy weeknight. This recipe is designed to be forgiving, nutritious, and incredibly flavorful, ensuring a restaurant-quality bowl of comfort every single time.
Ingredients
1 lb chicken breast, cut into bite-sized pieces
8 cups low-sodium chicken broth
4 tbsp butter
1 cup celery, diced
1 cup carrots, sliced into rounds
1 cup onion, finely chopped
2 cups wide egg noodles
1 tsp dried thyme
Salt and black pepper to taste
Fresh parsley for garnish
Instructions
In a large pot or Dutch oven, melt the butter over medium heat.
Add the diced onions, carrots, and celery to the pot and sauté until softened and aromatic.
Add the chicken breast pieces to the vegetables and cook until browned on all sides.
Pour in the chicken broth and add the dried thyme.
Bring the mixture to a gentle boil, then reduce the heat to low and let it simmer for about 15 minutes.
Add the egg noodles to the pot and continue to simmer until the noodles are tender, about 8 to 10 minutes.
Season the soup with salt and pepper to taste.
Garnish with fresh parsley before serving warm.
Notes
For added depth, you can sauté a clove of minced garlic with the vegetables. Store leftovers in an airtight container in the refrigerator for up to 3 days. If the soup thickens too much when stored, add a splash of broth when reheating.
Nutrition
- Serving Size: 1.5 cups
- Calories: 320
- Sugar: 3g
- Sodium: 650mg
- Fat: 12g
- Saturated Fat: 5g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 85mg