Hearty Chicken Noodle Soup
Hearty Chicken Noodle Soup
Ingredients
For the Soup Base
- 1 tablespoon olive oil
- 1 yellow onion, medium, chopped
- 2 carrots, medium, peeled and sliced
- 2 celery stalks, sliced
- 3 garlic cloves, minced
- 6 cups chicken broth, low sodium
- 1/2 teaspoon dried thyme
- 1 bay leaf
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
For the Chicken and Noodles
- 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
- 4 ounces egg noodles, medium width
- 1/4 cup fresh parsley, chopped, for garnish
Instructions
- 1
Heat olive oil in a large pot or Dutch oven over medium heat. Add chopped onion, sliced carrots, and sliced celery. Sauté for 5-7 minutes, or 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. Stir in dried thyme, bay leaf, salt, and black pepper. Bring the mixture to a boil.
⏱️ 5 min
- 4
Add the cut chicken pieces to the boiling broth. Reduce heat to medium-low, cover, and simmer for 10-12 minutes, or until chicken is cooked through.
⏱️ 12 min
- 5
Stir in the egg noodles. Continue to simmer, uncovered, for 8-10 minutes, or until the noodles are tender, stirring occasionally to prevent sticking.
⏱️ 10 min
- 6
Remove the bay leaf from the soup. Taste and adjust seasoning with additional salt and pepper if needed.
⏱️ 2 min
- 7
Ladle the hot soup into bowls. Garnish with fresh chopped parsley before serving.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Hearty Chicken Noodle Soup
For the Soup Base
- 1 tablespoon olive oil
- 1 yellow onion, medium, chopped
- 2 carrots, medium, peeled and sliced
- 2 celery stalks, sliced
- 3 garlic cloves, minced
- 6 cups chicken broth, low sodium
- 1/2 teaspoon dried thyme
- 1 bay leaf
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
For the Chicken and Noodles
- 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
- 4 ounces egg noodles, medium width
- 1/4 cup fresh parsley, chopped, for garnish
Instructions
- 1
Heat olive oil in a large pot or Dutch oven over medium heat. Add chopped onion, sliced carrots, and sliced celery. Sauté for 5-7 minutes, or 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. Stir in dried thyme, bay leaf, salt, and black pepper. Bring the mixture to a boil.
⏱️ 5 min - 4
Add the cut chicken pieces to the boiling broth. Reduce heat to medium-low, cover, and simmer for 10-12 minutes, or until chicken is cooked through.
⏱️ 12 min - 5
Stir in the egg noodles. Continue to simmer, uncovered, for 8-10 minutes, or until the noodles are tender, stirring occasionally to prevent sticking.
⏱️ 10 min - 6
Remove the bay leaf from the soup. Taste and adjust seasoning with additional salt and pepper if needed.
⏱️ 2 min - 7
Ladle the hot soup into bowls. Garnish with fresh chopped parsley before serving.
⏱️ 3 min