Chicken Noodle Soup with Frozen Chicken Breasts
Forgot to thaw out the chicken? No problem. Follow this recipe to make a delicious chicken noodle soup using frozen chicken breasts.
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Ingredients
- 2 tablespoons olive oil
- 10 ounce frozen mirepoix
- 3 cloves garlic, minced
- 1 teaspoon dried thyme*
- 1 teaspoon dried parsley*
- 1 leaf bay
- 8 cups low-sodium chicken broth, 2 32-ounce cartons
- 2 frozen chicken breasts, about 1 ½lbs to 2lbs
- 12 ounce frozen sliced carrots
- 2 cups egg noodles, uncooked
Instructions
- In a large Dutch oven or soup pot, heat the olive oil over medium-high heat. Add the frozen mirepoix and garlic, and sauté for 5 minutes or until the vegetables have softened.
- Add the dried herbs, bay leaf, broth, and frozen chicken breasts directly to the pot. Stir and bring it to a boil. Once it's boiling, reduce the heat to the lowest setting while keeping the soup simmering. Cover with a lid and continue cooking for 35 minutes.
- Using kitchen tongs, transfer the large pieces of chicken from the pot onto a cutting board. The cooked chicken will look white inside and out. Chop the chicken into smaller pieces and return it to the pot.
- Add the egg noodles and sliced frozen carrots to the soup and stir. Increase the heat to bring the soup back to a boil, then reduce the heat and continue cooking for 10 more minutes, until the pasta is tender.
- Remove the bay leaves from the pot and ladle the soup into bowls.
Notes
Want to use fresh veggies instead? Use:
- 4 large carrots, sliced
- 1 medium onion, chopped
- 2 ribs of celery, chopped
Nutrition
Serving: 1 large bowl | Calories: 265kcal | Carbohydrates: 22g | Protein: 25g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.02g | Cholesterol: 59mg | Sodium: 248mg | Potassium: 770mg | Fiber: 3g | Sugar: 5g | Vitamin A: 9524IU | Vitamin C: 7mg | Calcium: 47mg | Iron: 2mg
