Chicken Noodle Soup
- Allie Evans
- May 21
- 2 min read
Servings : 6 | Calories: 287 Calories / Serving
Chicken Noodle Soup
1 Can whole kernel corn
6-8 Cups chicken bone broth
1/2 White onion, chopped
2 cups chopped carrots
2 cups chopped celery
1 Chicken breast
2 tsp. chicken bouillon paste
1 tsp. thyme, oregano, ground black pepper, garlic powder, and crushed red pepper
1 Bay leaf
1 Box Banza pasta
Nutrition
Calories: 287 kcal
Carbohydrates: 37g
Fiber: 6g
Protein: 30g
Total Fat: 4g
Instructions
Stove top
Saute onions with a dash of oil until translucent.
Add seasonings, chicken breast, carrots, celery, bouillon paste, and bone broth to the onions and cover.
Cook chicken until it is tender and shreds with a fork, roughly 20 minutes total.
Add the noodles in after about 10 minutes and let cook for another 10 or so minutes or until they are soft.
Put in the corn and let simmer while you shred the chicken.
Take out chicken breasts and shred with a fork or, quick tip: you can put your chicken breast in a kitchen aid and turn on medium speed to shred your chicken quickly!
Add back in the chicken and you are ready to serve!
Instant pot
Put the chicken breasts, seasonings, onion, bouillon paste and bone broth into the instant pot and cook on high for 10 minutes. Allow to naturally release for 5 minutes and then quick release.
Take chicken breast out and put noodles, corn, carrots, and celery in and cook on high for 4 minutes. Let naturally release for 5 minutes and then do a quick release.
Shred the chicken while the noodles and veggies are cooking.
Add the chicken breast back in and stir.
Let cool and serve!
Notes
Chicken noodle soup is the perfect dish for those cold weather and sick days. It is warm, packed with protein, and full of fiber and other essential nutrients. This is a high protein dish that is great for your fat loss diet. It is an easy one for meal prep. It freezes and reheats well!
