Description
A nutritious and delicious chicken noodle soup packed with collagen to support your health.
Ingredients
Scale
- 1 whole chicken (about 3–4 lbs)
- 8 cups of water
- 2 carrots, chopped
- 2 celery stalks, chopped
- 1 onion, quartered
- 3 cloves of garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried thyme
- 1 bay leaf
- 8 oz egg noodles
- Fresh parsley for garnish
Instructions
- In a large pot, combine the whole chicken, water, carrots, celery, onion, garlic, salt, pepper, thyme, and bay leaf.
- Bring to a boil, then reduce heat and simmer for about 1.5 hours, or until the chicken is cooked through.
- Remove the chicken from the pot and let it cool. Strain the broth to remove the vegetables and spices.
- Once the chicken is cool enough to handle, shred the meat and discard the bones and skin.
- Return the strained broth to the pot and bring it back to a simmer.
- Add the egg noodles and cook according to package instructions.
- Stir in the shredded chicken and heat through.
- Serve hot, garnished with fresh parsley.
Notes
- For added flavor, you can sauté the vegetables before adding them to the pot.
- This soup can be stored in the refrigerator for up to 3 days.
- Freezing the soup is also an option; just leave out the noodles and add them when reheating.
- Prep Time: 15 minutes
- Cook Time: 1 hour 30 minutes
- Category: Soup
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 2g
- Sodium: 600mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 70mg