A great recipe for chicken noodle soup

Chicken Noodle Soup

Makes 10 – 8oz servings

  • 8 cups chicken broth
  • 1/2 lb. cooked, shredded chicken meat (you may also cook a chicken breast — boneless or with the bone — in the chicken broth and then shred it)
  • 1/2 cup diced onion
  • 1/2 cup diced celery
  • 1/2 cup diced carrots
  • 1 clove garlic, minced
  • 1 tsp. chopped fresh thyme
  • 3 cups cooked egg noodles (you can use any fun shaped pasta such as alphabet pasta, animal shape, bows, etc.)
  • 3/4 tsp salt
  • 1/4 cup fresh parsley, chopped

Cook the onion, carrots, celery, garlic and thyme until the vegetables are soft, being careful not to brown them. Add the broth and bring to a boil and simmer for about 15 minutes. Just before serving add the chicken, pasta, salt and parsley.

Recipe developed by the UNC Hospitals Department of Nutrition and Food Services.