Shredded Chicken Noodle Soup

Written By Judy Doherty
Shredded Chicken Noodle Soup

Shredded Chicken Noodle Soup

Yield 4
Author Judy Doherty
Prep time
10 Min
Cook time
35 Min
Total time
45 Min
The shredded chicken makes this soup delicious and hearty.

Ingredients

  • 2 chicken breasts
  • bay leaf, salt, pepper, garlic cloves
  • 4 cups water to cover the chicken
  • 2 cups wide egg noodles
  • 1 cup chopped onion
  • 1 cup sliced celery
  • 1 cup sliced carrots
  • fresh parsley
  • 1 tsp thyme
  • 1 tsp garlic powder
  • pinch red pepper flakes

Instructions

  1. Place the chicken in a large Dutch oven with the water and the first set of seasonings. Bring to a boil, lower to a simmer, and cook 20 minutes or until chicken is done. It is done when it is no longer pink in the center.
  2. Reserve the broth in the Dutch oven pan, but remove the chicken.
  3. Add the noodles, veggies, and seasonings to the Dutch oven with the broth. Add more broth or water if needed to cover the noodles. Simmer the noodles and veggies on medium heat until tender, about 15 minutes.
  4. Meanwhile, shred the chicken in a mixing bowl and beat it with beaters or a paddle until it is shredded.
  5. Ladel out the soup into bowls, diving among 4 bowls.
  6. Serve the chicken on top of the soup with a sprinkle of fresh parsley.

Nutrition Facts

Calories

238.01

Fat

3.94 g

Sat. Fat

0.9 g

Carbs

21.86 g

Fiber

2.77 g

Net carbs

19.11 g

Sugar

3.95 g

Protein

27.77 g

Sodium

192.28 mg

Cholesterol

88.28 mg
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Judy Doherty

I am a food, beverage, and CPG product photographer specializing in photos, stop motion, and video, with over 90,000 photos and motion graphics delivered. Clients hire me for my eye, creative direction, and passion for taking their idea to the next level.

My strength lies in a nimble and lean creative process. Clients love getting creative content at a reasonable cost since my studio can art direct, style, and shoot their images quickly and on budget. My studio features an extensive surface library and prop house with a fully equipped kitchen and two shooting studios.

My experience as a chef, stylist, and photographer has earned many awards, including APA Top 100, ACF Gold Medal, and a juried fine art photo exhibit at Art Basel Miami. I was Executive Pastry Chef for two Hyatt Hotels and Resorts before completing two post-baccalaureate certificates for Visual Art and Graphic Design at U.C. Berkeley Extension in San Francisco.

https://judydohertyphotography.com
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