Classic Chicken Noodle Soup
Classic Chicken Noodle Soup
Ingredients
- 1 tablespoon olive oil
- 1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
- 1 yellow onion, chopped
- 2 carrots, peeled and sliced
- 2 celery stalks, sliced
- 3 cloves garlic, minced
- 6 cups chicken broth
- 4 ounces egg noodles
- 1/2 teaspoon dried thyme
- 1/4 teaspoon dried rosemary, crushed
- 1 bay leaf
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, or to taste
- 1/4 cup fresh parsley, chopped, for garnish
Instructions
- 1
Heat olive oil in a large pot or Dutch oven over medium heat. Add the 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, carrots, and celery to the pot. Sauté until the vegetables begin to soften, about 5-7 minutes, stirring occasionally.
⏱️ 7 min
- 3
Stir in the minced garlic and cook for another 1 minute until fragrant.
⏱️ 1 min
- 4
Pour in the chicken broth. Add the dried thyme, dried rosemary, bay leaf, salt, and black pepper. Bring the mixture to a boil.
⏱️ 5 min
- 5
Reduce heat to low, cover, and simmer for 10 minutes to allow the flavors to meld.
⏱️ 10 min
- 6
Add the egg noodles and the cooked chicken back into the pot. Increase heat to medium-low and cook for another 8-10 minutes, or until the noodles are tender and the chicken is cooked through.
⏱️ 10 min
- 7
Remove the bay leaf. Taste and adjust seasoning if necessary. Ladle the soup into bowls and garnish with fresh chopped parsley before serving.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Classic Chicken Noodle Soup
- 1 tablespoon olive oil
- 1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
- 1 yellow onion, chopped
- 2 carrots, peeled and sliced
- 2 celery stalks, sliced
- 3 cloves garlic, minced
- 6 cups chicken broth
- 4 ounces egg noodles
- 1/2 teaspoon dried thyme
- 1/4 teaspoon dried rosemary, crushed
- 1 bay leaf
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, or to taste
- 1/4 cup fresh parsley, chopped, for garnish
Instructions
- 1
Heat olive oil in a large pot or Dutch oven over medium heat. Add the 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, carrots, and celery to the pot. Sauté until the vegetables begin to soften, about 5-7 minutes, stirring occasionally.
⏱️ 7 min - 3
Stir in the minced garlic and cook for another 1 minute until fragrant.
⏱️ 1 min - 4
Pour in the chicken broth. Add the dried thyme, dried rosemary, bay leaf, salt, and black pepper. Bring the mixture to a boil.
⏱️ 5 min - 5
Reduce heat to low, cover, and simmer for 10 minutes to allow the flavors to meld.
⏱️ 10 min - 6
Add the egg noodles and the cooked chicken back into the pot. Increase heat to medium-low and cook for another 8-10 minutes, or until the noodles are tender and the chicken is cooked through.
⏱️ 10 min - 7
Remove the bay leaf. Taste and adjust seasoning if necessary. Ladle the soup into bowls and garnish with fresh chopped parsley before serving.
⏱️ 3 min