Classic Chicken Noodle Soup
Hearty chicken noodle soup with tender vegetables and herbs for a comforting meal.
15 mins
Prep Time
30 mins
Cook Time
4
Servings
Ingredients
- 1 lb chicken breast, diced
- 6 cups chicken broth
- 2 carrots, sliced
- 2 celery stalks, sliced
- 1 onion, diced
- 2 cloves garlic, minced
- 1 cup egg noodles
- 1 tsp dried thyme
- 1 bay leaf
- Salt and pepper to taste
- 2 tbsp olive oil
- Fresh parsley for garnish
Nutrition Facts
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Instructions
Heat olive oil in a large pot over medium heat. Add diced chicken and cook until lightly browned, about 5 minutes. Remove and set aside.
In the same pot, add onion, carrots, and celery. Sauté until vegetables soften, about 5 minutes. Add minced garlic and cook for 1 more minute.
Pour in chicken broth and bring to a boil. Add the cooked chicken back to the pot along with thyme and bay leaf. Reduce heat and simmer for 15 minutes.
Add egg noodles and cook until tender, about 8-10 minutes. Season with salt and pepper to taste.
Remove the bay leaf and discard. Ladle the soup into bowls and garnish with fresh parsley before serving.
Serve hot with crusty bread or crackers for a complete meal.
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 Options: Substitute egg noodles with rice or pasta for a different texture.
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove.
- Freezing: This soup freezes well. Cool completely before transferring to freezer-safe containers.
