Classic Chicken Noodle Soup
Classic 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
- 2 cloves garlic, minced
- 6 cups chicken broth, low sodium
- 1 bay leaf
- 1/2 teaspoon dried thyme
- 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 1/2-inch pieces
- 4 ounces egg noodles, medium
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- 1
Heat olive oil in a large pot or Dutch oven over medium heat. Add chopped onion, carrots, and celery. Sauté for 5-7 minutes, until vegetables are softened.
⏱️ 7 min
- 2
Add minced garlic and cook for 1 minute more, until fragrant.
⏱️ 1 min
- 3
Pour in chicken broth. Add the bay leaf, dried thyme, salt, and black pepper. Bring the mixture to a boil.
⏱️ 10 min
- 4
Reduce heat to medium-low, cover, and simmer for 15 minutes to allow the flavors to meld.
⏱️ 15 min
- 5
Add the cut chicken pieces to the simmering soup. Cook for 5-7 minutes, or until the chicken is cooked through and no longer pink.
⏱️ 7 min
- 6
Stir in the egg noodles. Cook for 8-10 minutes, or according to package directions, until the noodles are tender.
⏱️ 10 min
- 7
Remove the bay leaf. Taste and adjust seasoning with additional salt and pepper if needed. Ladle into bowls and garnish with fresh chopped parsley before serving.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Classic 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
- 2 cloves garlic, minced
- 6 cups chicken broth, low sodium
- 1 bay leaf
- 1/2 teaspoon dried thyme
- 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 1/2-inch pieces
- 4 ounces egg noodles, medium
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- 1
Heat olive oil in a large pot or Dutch oven over medium heat. Add chopped onion, carrots, and celery. Sauté for 5-7 minutes, until vegetables are softened.
⏱️ 7 min - 2
Add minced garlic and cook for 1 minute more, until fragrant.
⏱️ 1 min - 3
Pour in chicken broth. Add the bay leaf, dried thyme, salt, and black pepper. Bring the mixture to a boil.
⏱️ 10 min - 4
Reduce heat to medium-low, cover, and simmer for 15 minutes to allow the flavors to meld.
⏱️ 15 min - 5
Add the cut chicken pieces to the simmering soup. Cook for 5-7 minutes, or until the chicken is cooked through and no longer pink.
⏱️ 7 min - 6
Stir in the egg noodles. Cook for 8-10 minutes, or according to package directions, until the noodles are tender.
⏱️ 10 min - 7
Remove the bay leaf. Taste and adjust seasoning with additional salt and pepper if needed. Ladle into bowls and garnish with fresh chopped parsley before serving.
⏱️ 5 min