Description
A classic chicken noodle soup featuring a clear, savory herb-infused broth loaded with tender shredded chicken, sweet carrots, crisp celery, and hearty egg noodles.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 3 medium carrots, sliced into 1/4-inch rounds
- 3 stalks celery, sliced into 1/4-inch pieces
- 3 cloves garlic, minced
- 1.5 pounds boneless, skinless chicken breasts
- 6 cups low-sodium chicken broth
- 1 teaspoon dried thyme
- 1 dried bay leaf
- 6 ounces wide egg noodles
- 1 teaspoon kosher salt (plus more to taste)
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons chopped fresh parsley
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat. Add the diced onion, carrots, and celery, cooking for 6 to 8 minutes until the vegetables soften slightly. Stir in the minced garlic and cook for 1 minute until fragrant.
- Pour in the chicken broth, then add the raw chicken breasts, dried thyme, bay leaf, salt, and black pepper. Bring the liquid to a boil over medium-high heat.
- Reduce the heat to medium-low, cover the pot with a lid, and simmer gently for 15 to 18 minutes, or until the thickest part of the chicken registers 165°F (74°C) on an instant-read thermometer.
- Transfer the chicken to a cutting board and discard the bay leaf. Using two forks, shred the chicken into bite-sized pieces.
- Bring the soup back to a rolling simmer over medium heat. Add the wide egg noodles and cook uncovered for 7 to 9 minutes until tender. Stir the shredded chicken and chopped fresh parsley back into the pot, adjust seasoning with salt and pepper to taste, and ladle into bowls.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: soup
- Cuisine: American
Nutrition
- Serving Size: 1
Keywords: If you plan to have leftovers, boil the egg noodles in a separate pot of salted water and add them directly to individual serving bowls to prevent mushiness.