Chicken & Noodles

Last night I was helping Stephen study and trying to clean out the fridge. I didn’t want to spend a whole lot of time cooking dinner, so I decided to make chicken and noodles just like my mother-in-law makes, but with a few added ingredients. Not only is this meal light and healthy, but it comes together quickly and makes great leftovers.

Chicken & Noodles Recipe

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Course: Soup
Cuisine: American
Prep Time: 15 mins
Cook Time: 1 hr 12 mins
Servings: 6 servings
Calories: 251kcal
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Ingredients

  • 2 lb skinless chicken thighs
  • 1 (16 oz) bag egg noodles
  • 4 cup water
  • 26 oz chicken stock - OR vegetable stock
  • 1 cup carrot - chopped
  • 4 stalks celery - chopped
  • 1 medium onion - diced
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp Nature's Seasoning
  • 1/2 tsp thyme
  • 1 tbsp salt
  • 1 tsp pepper
  • 1 bay leaf

Instructions

  • In a large pot, bring water and stock to a boil.
  • Place chicken in. Add garlic powder, onion powder, Nature's Seasonings, thyme, salt, ground pepper and bay leaf. Simmer on medium-high for 1 hour.
  • Remove chicken, debone and shred.
  • Add carrots, celery, onion, shredded chicken and noodles to pot. Return heat to high and boil for 10-12 minutes or until noodles are fully cooked (adding additional water if necessary). Remove bay leaf. Season with additional salt and pepper to taste.

Nutrition

Serving: 6g | Calories: 251kcal | Carbohydrates: 11g | Protein: 33g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 147mg | Sodium: 1519mg | Potassium: 680mg | Fiber: 2g | Sugar: 4g | Vitamin A: 3734IU | Vitamin C: 4mg | Calcium: 57mg | Iron: 2mg

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Comments:

  1. A really classic recipe… I like the egg noodles instead of regular pasta. Thanks for sharing this on foodie friday.

  2. I’ve always made soup, but when the weather is warmer and I still need to clean out the fridge… I like this idea. Please share this on my foodie friday party and I will pin it too.