Get Well Soup
Feeling a bit under the weather or is the weather getting you down? Either way this easy, homemade chicken noodle soup should hit the spot. It’s hearty and good for you.
This soup can be made with low sodium broth for those watching their salt and gluten free noodles for those watching their wheat.
Get Well Soup
Prep: 20 min.
Active: 45 min.
Total: 1 hr. 5-10 minutes
3 large boneless, skin on chicken breast
1-1/4 teaspoons pepper, divided
1/2 teaspoon salt
1 tablespoon olive oil
1 large onion, chopped
1 garlic clove, minced
10 cups chicken broth or 8 cups chicken broth and 2 cups bone broth
4 celery ribs, chopped
4 medium carrots, chopped
1 cup green beans chopped in 1/2 sections
2 ears of corn, sliced off the cob
2 bay leaves
1 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme
2 cups uncooked egg noodles (about 8 ounces) or any gluten free noodle
1 tablespoon chopped fresh parsley
1 tablespoon lemon juice
Pat chicken dry with paper towels; sprinkle with 1/2 teaspoon pepper and salt. In a 6-qt. stockpot, heat oil over medium-high heat. Add chicken in batches, skin side down; cook until dark golden brown, 3-4 minutes. Remove chicken from pan; remove and discard skin. Discard drippings, reserving 2 tablespoons.
Add onion to drippings; cook and stir over medium-high heat until tender, 4-5 minutes. Add garlic; cook 1 minute longer. Add broth, stirring to loosen browned bits from pan. Bring to a boil. Return chicken to pan. Add celery, carrots, green beans, corn, bay leaves and thyme. Reduce heat; simmer, covered, until chicken is tender, 25-30 minutes.
Transfer chicken to a plate. Remove soup from heat. Add noodles; let stand, covered, until noodles are tender, 20-22 minutes.
Meanwhile, when chicken is cool enough to handle, remove meat from bones; discard bones. Shred meat into bite-sized pieces. Return meat to stockpot. Stir in parsley and lemon juice. Adjust seasoning with salt and remaining 3/4 teaspoon pepper. Remove bay leaves.
Photo source: Taste of Home; recipe adapted from Taste of Home