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Chicken Noodle Soup

Yields1 ServingPrep Time10 minsCook Time50 minsTotal Time1 hr

Chicken Noodle Soup

 1.50 cups Shredded Chicken
 2 tbsp Butter
 2 tbsp Olive Oil
 1 cup Yellow Onion, chopped
 2 Carrots, chopped into 1/4" pieces
 3 Celery Stalks, chopped into 1/4" pieces
 4 Garlic Cloves, minced
 1 ½ tsp Garlic Powder
 1 tsp Dried Thyme
 ½ tsp Rosemary, minced
 2 tsp Salt
 ¼ tsp Pepper
 8 cups Chicken Broth (64 oz.)
 1 cup Water
 2 Bay Leaves
 1 tsp Fish Sauce
 1 tbsp Fresh Parsley, minced, plus extra for garnish
 1 Green Onion stalk, finely chopped
 1 tsp Lemon Juice
 3 cups Egg Noodles

Prepare 2 chicken breasts by sprinkling with salt and pepper. Cook in oven set to 350 degrees for 20 min. Let cool and shred with two forks; reserve juices to pour into soup.


In a large stockpot over medium-high heat, warm butter, and 1 tbsp olive oil. Add onions, carrots, celery, and garlic—cook 10 min. Then add chicken, thyme, garlic powder, rosemary, salt, and pepper. Cook another 5 min.


Next add the broth, water, chicken juice, bay leaves, fish sauce, parsley, green onion, lemon juice, and 1 tbsp of olive oil. Mix well. Bring to a boil and then add the noodles. Lower heat to a low boil for 20-25 min. Turn off the heat, cover, and let sit for 10 min. Taste and add more salt if needed.