How To Make Culver’s Chicken Noodle Soup Recipe
Delicious and comforting chicken noodle soup, perfect for those chilly days!
Serves:
Ingredients
- 1 pound boneless, skinless chicken breasts
- 6 cups chicken stock
- 1 cup chopped carrots
- 1 cup chopped celery
- 1 cup chopped onion
- 2 cloves garlic, minced
- 1 bay leaf
- 1 teaspoon dried thyme
- Salt and pepper, to taste
- 2 cups uncooked egg noodles
Instructions
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In a large pot, bring the chicken stock to a boil.
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Add the chicken breasts, carrots, celery, onion, garlic, bay leaf, thyme, salt, and pepper to the pot.
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Reduce the heat to low and let simmer for 30-40 minutes or until the chicken is cooked through.
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Remove the chicken breasts, shred them, and return them to the pot.
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Add the egg noodles and let cook for an additional 8-10 minutes or until cooked through.
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Discard the bay leaf and serve hot.
Nutrition
- Calories : 287kcal
- Total Fat : 5g
- Saturated Fat : 1g
- Cholesterol : 101mg
- Sodium : 588mg
- Total Carbohydrates : 24g
- Dietary Fiber : 3g
- Sugar : 6g
- Protein : 35g
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