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
- 8 cups chicken broth
- 4 ounces egg noodles
- 1/2 teaspoon dried thyme
- 1 dried bay leaf
- 1/4 cup fresh parsley, chopped, for garnish
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, or to taste
Instructions
- 1
Heat olive oil in a large pot or Dutch oven over medium heat. Add 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 chopped onion, carrots, and celery to the pot. Sauté until softened, about 8-10 minutes, stirring occasionally.
⏱️ 10 min
- 3
Stir in minced garlic and cook for another 1 minute until fragrant.
⏱️ 1 min
- 4
Pour in the chicken broth. Add the cooked chicken back to the pot, along with dried thyme and the bay leaf. Bring the soup to a boil, then reduce heat to low, cover, and simmer for 15 minutes to allow flavors to meld.
⏱️ 20 min
- 5
Add the egg noodles to the simmering soup. Cook according to package directions, usually 6-8 minutes, or until al dente.
⏱️ 8 min
- 6
Remove the bay leaf. Season the soup with salt and black pepper to taste. Ladle into bowls and garnish with fresh chopped parsley before serving.
⏱️ 2 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
- 8 cups chicken broth
- 4 ounces egg noodles
- 1/2 teaspoon dried thyme
- 1 dried bay leaf
- 1/4 cup fresh parsley, chopped, for garnish
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, or to taste
Instructions
- 1
Heat olive oil in a large pot or Dutch oven over medium heat. Add 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 chopped onion, carrots, and celery to the pot. Sauté until softened, about 8-10 minutes, stirring occasionally.
⏱️ 10 min - 3
Stir in minced garlic and cook for another 1 minute until fragrant.
⏱️ 1 min - 4
Pour in the chicken broth. Add the cooked chicken back to the pot, along with dried thyme and the bay leaf. Bring the soup to a boil, then reduce heat to low, cover, and simmer for 15 minutes to allow flavors to meld.
⏱️ 20 min - 5
Add the egg noodles to the simmering soup. Cook according to package directions, usually 6-8 minutes, or until al dente.
⏱️ 8 min - 6
Remove the bay leaf. Season the soup with salt and black pepper to taste. Ladle into bowls and garnish with fresh chopped parsley before serving.
⏱️ 2 min