With tons of chicken, vegetables, and thick egg noodles, this healthy Chicken Soup with Egg Noodles is perfect for days when you need to put a little love in your bowl. This large soup recipe is ready in a little over an hour, and is as filling as it is healthful.
Prepare your vegetables by peeling and chopping the onion into a fine dice. Next wash and peel carrots and cut into ½" pieces. Clean the celery and cut into ½" pieces as well.
Heat a large soup pot on medium heat. Add olive oil to the pot. Then add chopped vegetables and saute. Once the onions have softened slightly, add the salt, pepper, chili powder, and dry thyme. Continue cooking the seasoned veggies until they onions are translucent.
Add 8 cups of broth and 4 cups of water to the pot and stir in the vegetables to make sure nothing is stuck to the bottom of the pot. Bring the broth to a low simmer.
Add boneless skinless to the bottom and simmer on low for 40 minutes. After 40 minutes remove the chicken from the pot and shred into small pieces and return them to soup. Let the soup simmer for another 10 minutes.
In a separate pot boil egg noodles. Salt the water generously and cook egg noodles according to the package.
Serve by placing a generous portion of egg noodles on the bottom of a bowl and ladle over soup.
Chop onion small so that as they cook they nearly disappear into the soup. The onions should be a fine dice.Cut carrots and celery a bit larger (around ½ inch) and into somewhat even pieces. Pieces that are a bit larger will stay together and be really pleasant to eat.Gently simmering chicken pieces is the best way to get tender pieces of meat in the soup and to add flavor. You can use Chicken on the bone with the skin removed if you want a richer soup. I use chicken breasts for a healthier soup and lighter broth.I recommend boiling noodles separately and keeping them separate. When you add noodles to soup, they absorb all of the liquid. You lose the broth and ruin the noodles because they get thick and gummy.