HOMEMADE CHICKEN NOODLE SOUP


PREP TIME 10 MIN. – COOK TIME 35 MIN. READY IN 45 MIN. – SERVINGS 4


2 cups uncooked wide egg noodles 1 yellow onion 3 celery stalks 4 medium carrots 2 tbsp unsalted butter 1 tbsp fresh thyme leaves


1 tsp poultry seasoning 6 cups low-sodium chicken broth 1 (1 lb) pkg thin- sliced chicken breasts ¼ cup chopped fresh dill


STEP 1 Heat a large pot of salted water to a boil on high. Cook the noodles according to package directions. Drain and set aside. STEP 2 Meanwhile, finely chop the onion and celery. Peel and chop the carrots into 1-inch chunks. In a large Dutch oven, melt the butter on medium-high. Add the onion, celery, and carrots. Season with salt and pepper. Cook 10–12 min., until tender, stirring occasionally. STEP 3 To Dutch oven, stir in the thyme and poultry seasoning. Cook 30 sec., stirring constantly. Add the chicken broth and bring to a boil on high. Season with salt and pepper. Add the chicken breasts. Once boiling, reduce heat to medium and let simmer 8–10 min., until chicken is fully cooked. Using a slotted spoon or tongs, transfer cooked chicken to a bowl and shred or cut into pieces. STEP 4 Heat soup to a boil on high. Stir in egg noodles and chicken until warmed through. Season with salt and pepper. Remove from heat and garnish with the fresh dill.


PER SERVING: 397 CALORIES, 12G FAT, 5G SATURATED FAT, 128MG CHOLESTEROL, 235MG SODIUM, 34G CARBOHYDRATE, 4G FIBER, 6G SUGAR, 38G PROTEIN


batch for a quick, comforting meal


Freze an extra SAVORYONLINE.COM OCTOBER/NOVEMBER 2025 43


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