Classic Chicken Noodle Soup
Classic Chicken Noodle Soup
Ingredients
- 1 tablespoon olive oil
- 1 yellow onion, medium, diced
- 2 carrots, medium, peeled and sliced
- 2 celery stalks, sliced
- 3 cloves garlic, minced
- 6 cups chicken broth, low sodium
- 1 1/2 pounds boneless, skinless chicken breasts
- 4 ounces egg noodles, medium
- 1/2 teaspoon dried thyme
- 1 dried bay leaf
- 1/4 cup fresh parsley, chopped, for garnish
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
Instructions
- 1
Heat olive oil in a large pot or Dutch oven over medium heat. Add diced onion, sliced carrots, and sliced celery. Sauté for 5-7 minutes, until vegetables begin to soften.
⏱️ 7 min
- 2
Add minced garlic to the pot and cook for 1 minute more, until fragrant.
⏱️ 1 min
- 3
Pour in the chicken broth. Add the whole chicken breasts, dried thyme, and bay leaf. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until chicken is cooked through and easily shredded.
⏱️ 20 min
- 4
Carefully remove the cooked chicken breasts from the pot and place them on a cutting board. Shred the chicken using two forks. Discard the bay leaf from the soup.
⏱️ 3 min
- 5
Add the egg noodles to the simmering broth. Cook according to package directions, usually 7-10 minutes, or until al dente.
⏱️ 10 min
- 6
Return the shredded chicken to the pot. Season with salt and black pepper to taste. Stir well.
⏱️ 2 min
- 7
Ladle the hot soup into bowls. Garnish with fresh chopped parsley before serving.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Classic Chicken Noodle Soup
- 1 tablespoon olive oil
- 1 yellow onion, medium, diced
- 2 carrots, medium, peeled and sliced
- 2 celery stalks, sliced
- 3 cloves garlic, minced
- 6 cups chicken broth, low sodium
- 1 1/2 pounds boneless, skinless chicken breasts
- 4 ounces egg noodles, medium
- 1/2 teaspoon dried thyme
- 1 dried bay leaf
- 1/4 cup fresh parsley, chopped, for garnish
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
Instructions
- 1
Heat olive oil in a large pot or Dutch oven over medium heat. Add diced onion, sliced carrots, and sliced celery. Sauté for 5-7 minutes, until vegetables begin to soften.
⏱️ 7 min - 2
Add minced garlic to the pot and cook for 1 minute more, until fragrant.
⏱️ 1 min - 3
Pour in the chicken broth. Add the whole chicken breasts, dried thyme, and bay leaf. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until chicken is cooked through and easily shredded.
⏱️ 20 min - 4
Carefully remove the cooked chicken breasts from the pot and place them on a cutting board. Shred the chicken using two forks. Discard the bay leaf from the soup.
⏱️ 3 min - 5
Add the egg noodles to the simmering broth. Cook according to package directions, usually 7-10 minutes, or until al dente.
⏱️ 10 min - 6
Return the shredded chicken to the pot. Season with salt and black pepper to taste. Stir well.
⏱️ 2 min - 7
Ladle the hot soup into bowls. Garnish with fresh chopped parsley before serving.
⏱️ 2 min