I love my chicken noodle soup with lots of noodles, carrots, onions, garlic, celery, and other spices.

This recipe contains just that. Each serving leaves you feeling great and most importantly, full! Like you just ate a really big, delicious, and healthy meal.

Enjoy :D

Serving Size
- 2 cups

Serving Nutrition
- 228 Cal
- 26.5g Carbs
- 5.4g fat
- 18g protein

- Chicken Broth Low Sodium: 2 32oz containers

- Egg Noodles: 6oz

- Salt: 2 teaspoons

- Pepper: 1 teaspoon

- Bay Leaves: 3

- Parsley: 1/8 cup

- Thyme: 1/2 teaspoon

- Thawed Chicken Breast: 2

- Large Yellow Onion: 1

- Large Carrots: 2

- Garlic: 4 cloves

- Celery: 3 stalks

- Butter: 2 tablespoons

- Water: 3 cups

- Bacon Grease: 2 tablespoons (optional)

1. Chop up the 3 celery stalks into small thin pieces.

2. Place the chopped up celery on a plate.

1. Chop up the 2 large carrots into small thin pieces.

2. Place the chopped up carrots on the plate with the celery.

1. Mince the large yellow onion into small pieces.

2. Cry.

3. Add the minced yellow onion to the plate with the celery and the carrots.

1. Mince the 4 Galic Cloves

2. Place the minced garlic into a tablespoon.

1. Let a large stock pot heat up for a few minutes over medium heat.

2. Melt the 2 tablespoons of butter in the stock pot.

3 (optional). Melt the 2 tablespoons of bacon grease on the stock pot.

1. Add the chopped vegetables to the pot with the melted butter and stir eveything together.

2. Cook vegetables for 5 minutes stirring occasionally..

1. Add the 1/2 teaspoon of thyme to the pot.

2. Add the minced garlic to the pot.

3. Stir for 2 minutes.

1. Add in the 2 32oz containers of chicken broth low sodium.

2. Stir and mix together well.

1. Add 3 Bay Leaves to the pot and stir.

1. Add 3 cups of water to the pot and stir.

Cover for 10 minutes and bring to a simmer. Stir occasionally. 10 minutes on medium heat should do the trick!

1. Add 2 teaspoons of salt. You can adjust the salt input to your liking.

2. Stir in and mix well.

1. Add 1 teaspoon of pepper. You can adjust the pepper input to your liking.

2. Stir in and mix well.

1. Add 2 thawed chicken breast to the pot.

2. Stir in and mix well.

1. Cover the pot.

2. Turn the heat to medium low so it keeps simmering.

3. Simmer for 20 minutes and stir occasionally.

1. Fish out the 2 chicken breasts from the pot and place them on a cutting board.

1. Add 6oz of egg noodles to the pot.

2. Stir in and mix well.

1. Mince the 2 chicken breasts into small tiny chunks of chicken.

2. Place the minced chicken breast on a plate.

1. Add the minced chicken breasts to the pot.

2. Stir in and mix well.

1. Cover the pot and cook for 10 minutes.

2. Stir occasionally.

1. Add 1/8 cup parsley to the pot.

2. Stir in and mix well.

Server the soup!

1. Transfer the leftovers to a big container.

2. Keep the container with the leftovers in the refrigerator.

3. To heat up, place soup in microwavable bowl, microwave for 1 minute at a time. Stir after each minute and eat once the soup is hot! You can also heat up the soup on the stovetop :D

I hope you enjoy my chicken noodle soup!

Let me know in the comments how it turns out and what you think! Also, let me know what tweaks you make that might make this recipe even better!

Serving Size
- 2 cups

Serving Nutrition
- 228 Cal
- 26.5g Carbs
- 5.4g fat
- 18g protein