Classic Chicken Noodle Soup
Hearty and comforting chicken noodle soup with tender chicken, vegetables, and egg noodles.
15 mins
Prep Time
30 mins
Cook Time
4
Servings
Ingredients
- 1 lb boneless, skinless chicken breasts
- 8 cups chicken broth
- 2 cups egg noodles
- 2 carrots, sliced
- 2 celery stalks, sliced
- 1 onion, diced
- 2 cloves garlic, minced
- 1 tsp dried thyme
- 1 bay leaf
- Salt and pepper to taste
- 2 tbsp olive oil
- Fresh parsley for garnish
Nutrition Facts
Share this Recipe
Instructions
Heat olive oil in a large pot over medium heat. Add diced onion, sliced carrots, and celery. Sauté for 5 minutes until vegetables begin to soften.
Add minced garlic and cook for 1 minute until fragrant. Season with salt, pepper, and dried thyme.
Pour in chicken broth and add the bay leaf. Bring to a boil, then reduce heat to a simmer.
Add chicken breasts to the pot. Simmer for 15-20 minutes until chicken is cooked through. Remove chicken and shred with two forks.
Return shredded chicken to the pot. Add egg noodles and cook for 8-10 minutes until noodles are tender.
Taste and adjust seasoning if needed. Remove bay leaf. Garnish with fresh parsley before serving.
Chef's Tips
- Homemade Broth: For richer flavor, use homemade chicken broth instead of store-bought.
- Vegetable Variations: Add other vegetables like peas, corn, or green beans for extra nutrition.
- Noodle Choice: You can substitute egg noodles with rice or pasta of your choice.
- Storage: Soup thickens as it cools. Add more broth when reheating if needed.
- Freezing: This soup freezes well for up to 3 months. Omit noodles if planning to freeze, then add fresh when reheating.
- Herb Options: Fresh dill or rosemary can be used instead of thyme for different flavor profiles.
