Description
Cozy, comforting, and nostalgic Chicken Noodle Soup packed with love.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 3 large carrots, sliced into rounds
- 3 celery stalks, diced
- 4 garlic cloves, minced
- 1 teaspoon fresh thyme (or ½ teaspoon dried thyme)
- 2 bay leaves
- 1.5 pounds boneless skinless chicken breasts or thighs
- 10 cups low-sodium chicken broth
- Salt and black pepper, to taste
- 3 cups wide egg noodles
- 2 tablespoons chopped fresh parsley
- Juice of ½ lemon (optional)
- 1 teaspoon Italian seasoning (optional)
- Red pepper flakes (optional)
- Fresh dill or extra thyme for garnish (optional)
Instructions
- Start by heating the olive oil in a large Dutch oven over medium heat. This allows the oil to become hot enough to sauté the vegetables efficiently. Add in the diced onion, sliced carrots, and diced celery. These fundamental vegetables form the essential flavor base for your soup. Stir occasionally and sauté for about 5–7 minutes until everything becomes tender and fragrant.
- Next, stir in the minced garlic, fresh thyme, and bay leaves to the pot. The garlic will add a robust flavor, while the thyme enhances the aromatic profile. Sauté for an additional 1–2 minutes, allowing the aroma to fill your kitchen as the ingredients mingle together.
- Now, it’s time to nestle the chicken into the pot. Gently place the boneless chicken breasts or thighs amidst the simmering veggies. After that, pour in your low-sodium chicken broth, which will create a savory and nourishing broth. Season generously with salt and black pepper. Turn up the heat until the soup reaches a boil, then reduce the heat and let it simmer, covered, for about 25–30 minutes. This step ensures the chicken cooks through and infuses its flavor into the broth.
- Once the chicken has been simmering and is cooked through, carefully remove it from the pot using tongs. Allow it to cool slightly before shredding it using two forks. This step adds a lovely texture to your soup. Return the shredded chicken back into the pot, where it will continue to enrich the flavor.
- Now, it’s time to add your egg noodles to the mix. Cook them in the simmering broth for about 6–8 minutes, or until they’re perfectly tender. Egg noodles are a comforting addition to the soup, creating that classic homemade feel. When they’re done, taste the soup and adjust the seasoning if needed, adding more salt and pepper to your preference.
- Before serving, stir in the chopped fresh parsley and squeeze in the juice of half a lemon if desired. Lemon adds brightness and balances the richness of the broth, elevating the flavor. Finally, don’t forget to remove the bay leaves – they’re not meant to be eaten! Serve the soup hot, garnished with additional herbs if you like.
Notes
For deeper flavors, consider allowing the broth to simmer longer before adding noodles. If the soup gets too thick, add additional broth or water to achieve your desired consistency.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dinner
Nutrition
- Calories: 320 per serving
- Sodium: 660 mg
- Protein: 30 g