Tender chicken, egg noodles, and vegetables simmer in a creamy, comforting broth. This big pot of soup makes an easy family dinner with leftovers to enjoy later.
Around Our Table
This recipe makes about 8 servings, so there’s enough for dinner and leftovers. Around our table, the chicken, vegetables, and noodles make a cozy meal in one pot. Add extra chicken to anyone’s bowl if they need a heartier serving.
Ingredients
SERVES 8
- 4–6 tablespoons butter
- 1 onion, diced
- 2 celery stalks, chopped
- 2 carrots, chopped
- 1 sweet potato, diced
- 2 cloves garlic, minced
- 1 tablespoon Kinder’s The Blend seasoning
- ¼ cup flour
- 6 cups chicken bone broth
- 2 cups plain Greek yogurt
- 4 cups chicken breast, chopped
- 2 bay leaves
- About 2 cups egg noodles
- Salt and black pepper, to taste
- Chopped parsley, for garnish
Instructions
- Melt the butter in a Dutch oven over medium heat.
- Add the onion, celery, carrots, and sweet potato. Sauté until softened.
- Add the garlic and seasoning; cook for 1 minute.
- Stir in the flour and cook for 1–2 minutes.
- Gradually whisk in the chicken bone broth.
- Stir in the Greek yogurt until combined.
- Add the chicken and bay leaves.
- Bring the soup to a gentle boil, then simmer until the chicken is cooked through to 165°F.
- Remove the chicken, shred it, and return it to the pot.
- Add the egg noodles and cook until tender, following the package directions.
- Season with salt and black pepper to taste. Garnish with chopped parsley and serve.
Make It Work for Your Table
More protein: Add extra shredded chicken to individual bowls.
Make it lighter: Use 4 tablespoons of butter and add extra vegetables if you like.
Feeding the family: This recipe serves about 8. Pair it with bread or crackers, and save leftovers for another meal.
