Broccoli and Chicken Noodle Soup
Broccoli and Chicken Noodle Soup
Ingredients
For the Soup
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken breasts, cut into 1/2-inch pieces
- 1 yellow onion, chopped
- 6 cups chicken broth
- 3 cups broccoli florets, from about 1 pound fresh broccoli
- 4 ounces medium egg noodles
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper, freshly ground
- 2 tablespoons fresh parsley, chopped, for garnish (optional)
Instructions
- 1
Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped yellow onion and cook, stirring occasionally, until softened and translucent, about 5-7 minutes.
⏱️ 7 min
- 2
Add the cut chicken pieces to the pot. Cook, stirring occasionally, until the chicken is lightly browned on all sides and mostly cooked through, about 5-8 minutes.
⏱️ 8 min
- 3
Pour in the chicken broth. Stir in the garlic powder, dried thyme, salt, and black pepper. Bring the mixture to a boil, then reduce the heat to medium-low, cover, and let it simmer for 10 minutes to allow the flavors to meld.
⏱️ 10 min
- 4
Add the broccoli florets and medium egg noodles to the pot. Increase the heat to medium and cook, uncovered, until the noodles are tender and the broccoli is crisp-tender, about 5-7 minutes. Stir occasionally to prevent noodles from sticking.
⏱️ 7 min
- 5
Taste the soup and adjust seasonings if necessary. Ladle the hot soup into bowls. Garnish with fresh chopped parsley, if desired, before serving.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Broccoli and Chicken Noodle Soup
Ingredients
For the Soup
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken breasts, cut into 1/2-inch pieces
- 1 yellow onion, chopped
- 6 cups chicken broth
- 3 cups broccoli florets, from about 1 pound fresh broccoli
- 4 ounces medium egg noodles
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper, freshly ground
- 2 tablespoons fresh parsley, chopped, for garnish (optional)
Instructions
- 1
Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped yellow onion and cook, stirring occasionally, until softened and translucent, about 5-7 minutes.
⏱️ 7 min - 2
Add the cut chicken pieces to the pot. Cook, stirring occasionally, until the chicken is lightly browned on all sides and mostly cooked through, about 5-8 minutes.
⏱️ 8 min - 3
Pour in the chicken broth. Stir in the garlic powder, dried thyme, salt, and black pepper. Bring the mixture to a boil, then reduce the heat to medium-low, cover, and let it simmer for 10 minutes to allow the flavors to meld.
⏱️ 10 min - 4
Add the broccoli florets and medium egg noodles to the pot. Increase the heat to medium and cook, uncovered, until the noodles are tender and the broccoli is crisp-tender, about 5-7 minutes. Stir occasionally to prevent noodles from sticking.
⏱️ 7 min - 5
Taste the soup and adjust seasonings if necessary. Ladle the hot soup into bowls. Garnish with fresh chopped parsley, if desired, before serving.
⏱️ 3 min