Comforting Chicken Noodle Soup
Comforting Chicken Noodle Soup
Ingredients
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken breasts, cut into 1/2-inch cubes
- 1 yellow onion, chopped
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 8 cups chicken broth
- 1 Knorr chicken bouillon cube, crumbled
- 1 dried bay leaf
- 1/2 teaspoon dried thyme
- 4 ounces egg noodles
- 1/4 cup fresh parsley, chopped
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
Instructions
- 1
Heat olive oil in a large pot or Dutch oven over medium heat. Add the cubed chicken breast 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, carrots, and 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, crumbled Knorr chicken bouillon cube, bay leaf, and dried thyme. Bring the mixture to a boil, then reduce heat to a simmer, cover, and cook for 10 minutes to allow the flavors to meld.
⏱️ 10 min
- 4
Stir in the egg noodles and the cooked chicken. Continue to simmer, uncovered, for 5-7 minutes, or until the noodles are tender and the chicken is heated through.
⏱️ 7 min
- 5
Remove the bay leaf. Stir in the fresh parsley. Season with salt and black pepper to taste. Serve hot.
⏱️ 3 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 cubes
- 1 yellow onion, chopped
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 8 cups chicken broth
- 1 Knorr chicken bouillon cube, crumbled
- 1 dried bay leaf
- 1/2 teaspoon dried thyme
- 4 ounces egg noodles
- 1/4 cup fresh parsley, chopped
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
Instructions
- 1
Heat olive oil in a large pot or Dutch oven over medium heat. Add the cubed chicken breast 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, carrots, and 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, crumbled Knorr chicken bouillon cube, bay leaf, and dried thyme. Bring the mixture to a boil, then reduce heat to a simmer, cover, and cook for 10 minutes to allow the flavors to meld.
⏱️ 10 min - 4
Stir in the egg noodles and the cooked chicken. Continue to simmer, uncovered, for 5-7 minutes, or until the noodles are tender and the chicken is heated through.
⏱️ 7 min - 5
Remove the bay leaf. Stir in the fresh parsley. Season with salt and black pepper to taste. Serve hot.
⏱️ 3 min