Double Noodle Chicken Soup

Warm up your soul with this hearty and comforting Double Noodle Chicken Soup! Packed with tender shredded chicken, a medley of fresh vegetables, and not one but *two types of noodles*—egg noodles and broken spaghetti—this recipe takes the classic chicken noodle soup to the next level. Simmered in a flavorful chicken broth infused with garlic, thyme, and a hint of lemon (optional for a bright finish), this soup is both rich and nourishing. Perfect for chilly days or whenever you need a bowl of pure comfort, this crowd-pleaser is easy to make in under an hour and serves up to six. Garnished with fresh parsley and best enjoyed with crusty bread, Double Noodle Chicken Soup is a must-try for anyone craving homemade warmth and wholesome flavor.

Nutriscore Rating: 73/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 6

Ingredients

• 2 pieces chicken breast (boneless, skinless)
• 2 medium carrots
• 2 medium celery stalks
• 1 medium yellow onion
• 3 pieces garlic cloves
• 8 cups chicken broth
• 2 cups egg noodles
• 1 cup spaghetti (broken into 2-inch pieces)
• 2 tablespoons olive oil
• 2 tablespoons fresh parsley (chopped)
• 1 teaspoon dried thyme
• 1 piece bay leaf
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 1 tablespoon lemon juice (optional)

Directions

Step 1

Begin by preparing the vegetables: peel and slice the carrots into thin rounds, chop the celery into small pieces, dice the onion finely, and mince the garlic cloves.

Step 2

Heat the olive oil in a large soup pot over medium heat. Add the onion, carrots, and celery, and sauté for 5 minutes, stirring occasionally, until softened and fragrant.

Step 3

Add the minced garlic to the pot and cook for 1 more minute, stirring to avoid burning.

Step 4

Place the chicken breasts into the pot along with the chicken broth, dried thyme, bay leaf, salt, and pepper. Bring the mixture to a boil, then reduce the heat to a gentle simmer.

Step 5

Cover the pot and simmer for 20 minutes, or until the chicken breasts are fully cooked through and tender.

Step 6

Remove the chicken breasts from the pot and set them aside on a plate to cool slightly. Discard the bay leaf.

Step 7

Increase the heat to medium and add the egg noodles and broken spaghetti to the pot. Cook for 8-10 minutes, or until the noodles are tender but not mushy.

Step 8

While the noodles are cooking, shred the cooked chicken breasts using two forks. Once shredded, return the chicken to the soup pot and stir gently to combine.

Step 9

Taste the soup and adjust seasoning with additional salt and pepper if needed. If desired, add a splash of lemon juice for a bright, tangy finish.

Step 10

Remove the pot from the heat and stir in the chopped parsley for a fresh flavor boost.

Step 11

Ladle the soup into bowls and serve hot. Enjoy with crusty bread or crackers for a satisfying meal!

Nutrition Facts

Serving size	(3202.0g)

Amount per serving	% Daily Value*
Calories	1893.6

Total Fat 50.0g	0%
Saturated Fat 9.8g	0%
Polyunsaturated Fat 2.8g
Cholesterol 388.6mg	0%
Sodium 7237.9mg	0%
Total Carbohydrate 189.1g	0%
Dietary Fiber 16.2g	0%
Total Sugars 20.9g
Protein 165.6g	0%

Vitamin D 45.6IU	0%
Calcium 392.8mg	0%
Iron 18.0mg	0%
Potassium 3685.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 24.1%

Protein: 35.4%

Carbs: 40.5%