Comforting Chicken Noodle Soup
Comforting Chicken Noodle Soup
Ingredients
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken breasts, cut into 1/2-inch pieces
- 1 yellow onion, chopped
- 2 carrots, peeled and sliced
- 2 celery stalks, sliced
- 2 cloves garlic, minced
- 6 cups chicken broth
- 4 ounces egg noodles
- 1/2 teaspoon dried thyme
- 1 dried bay leaf
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- 1
Heat olive oil in a large pot or Dutch oven over medium heat. Add the chopped chicken pieces and cook until lightly browned on all sides, about 5-7 minutes. Remove chicken from the pot and set aside.
⏱️ 7 min
- 2
Add the chopped onion, sliced carrots, and sliced celery to the pot. Sauté for 5-7 minutes, or until the vegetables begin to soften. Add the minced garlic and cook for another 1 minute until fragrant.
⏱️ 8 min
- 3
Pour in the chicken broth. Stir in the dried thyme, bay leaf, salt, and black pepper. Bring the mixture to a boil.
⏱️ 5 min
- 4
Once boiling, add the egg noodles and the cooked chicken back into the pot. Reduce heat to medium-low, cover, and simmer for 10-12 minutes, or until the noodles are tender and the chicken is cooked through.
⏱️ 12 min
- 5
Remove the bay leaf before serving. Taste and adjust seasonings as needed. Ladle the hot soup into bowls and garnish with fresh chopped parsley.
⏱️ 8 min
Kitchen Tools
Nutrition Facts (per serving)
Comforting Chicken Noodle Soup
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken breasts, cut into 1/2-inch pieces
- 1 yellow onion, chopped
- 2 carrots, peeled and sliced
- 2 celery stalks, sliced
- 2 cloves garlic, minced
- 6 cups chicken broth
- 4 ounces egg noodles
- 1/2 teaspoon dried thyme
- 1 dried bay leaf
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- 1
Heat olive oil in a large pot or Dutch oven over medium heat. Add the chopped chicken pieces and cook until lightly browned on all sides, about 5-7 minutes. Remove chicken from the pot and set aside.
⏱️ 7 min - 2
Add the chopped onion, sliced carrots, and sliced celery to the pot. Sauté for 5-7 minutes, or until the vegetables begin to soften. Add the minced garlic and cook for another 1 minute until fragrant.
⏱️ 8 min - 3
Pour in the chicken broth. Stir in the dried thyme, bay leaf, salt, and black pepper. Bring the mixture to a boil.
⏱️ 5 min - 4
Once boiling, add the egg noodles and the cooked chicken back into the pot. Reduce heat to medium-low, cover, and simmer for 10-12 minutes, or until the noodles are tender and the chicken is cooked through.
⏱️ 12 min - 5
Remove the bay leaf before serving. Taste and adjust seasonings as needed. Ladle the hot soup into bowls and garnish with fresh chopped parsley.
⏱️ 8 min