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Reames Chicken Noodle Soup

Reames Chicken Noodle Soup Recipe

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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6 servings
Calories: 385
Ingredients Method Notes

Ingredients
  

  • 2 tbsp unsalted butter
  • 1 medium yellow onion, diced
  • 3 medium carrots, peeled and sliced into coins
  • 3 celery stalks, sliced
  • 3 cloves garlic, minced
  • 8 cups low-sodium chicken broth
  • 1 ½ lbs boneless, skinless chicken breasts
  • 1 bay leaf
  • 1 tsp dried thyme
  • 16 oz Reames frozen egg noodles
  • Salt and freshly ground black pepper
  • ¼ cup chopped fresh parsley

Method
 

  1. Melt the butter in a large pot over medium heat. Cook the onion, carrots, and celery until softened, about 5 minutes, then add the garlic and cook 30 seconds more.
  2. Pour in the broth, then add the chicken, bay leaf, and thyme. Bring to a boil, reduce to a simmer, and cook until the chicken reaches 165°F, 15 to 20 minutes.
  3. Remove the chicken and discard the bay leaf. Bring the broth to a rolling boil, add the frozen noodles, and cook until tender, 20 to 25 minutes. Shred or chop the chicken.
  4. Return the chicken to the pot along with the parsley. Season to taste with salt and pepper, then ladle into bowls and serve hot.

Notes

If you want the soup ready even faster, swap in shredded rotisserie chicken and add it with the noodles. The noodles themselves need the full cook time to become tender, so don’t shorten that part.