Classic Chicken Noodle Soup


2 tablespoon unsalted butter

  • 1/2 yellow onion chopped
  • 2 cloves garlic minced
  • 2 stalks celery sliced thinly
  • 1 teaspoon kosher salt
  • /2 teaspoon coarse ground black pepper
  • 4 cups  chicken broth
  • 2 chicken breasts boneless skinless
  • 2 carrots sliced
  • 1 teaspoon fresh thyme
  • 8 ounces egg noodles cooked 1 minute shy of directions


  • Add the butter to a large dutch oven on medium heat and cook the onions, garlic, celery, salt and pepper for   3_4 minutes  or until translucent before adding in the broth, chicken, carrots, and thyme and bringing to a boil, then reducing to a simmer for 20 minutes.
  • Remove the chicken and shred with two forks before returning to the soup with the cooked pasta and serve.


Note: click on times in the instructions to start a kitchen timer while cooking.


Calories: 216kcal | Carbohydrates: 23g | Protein: 16g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 67mg | Sodium: 811mg | Potassium: 457mg | Fiber: 1g | Sugar: 1g | Vitamin A: 2725IU | Vitamin C: 11.2mg | Calcium: 32mg | Iron: 1.1mg

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