Chicken Noodle Soup

A cornerstone of American comfort cooking, chicken noodle soup pairs tender chicken and egg noodles with a simple mirepoix simmered in savory broth. Thyme, bay leaf, and a finish of fresh parsley keep the pot gently herbal and familiar.

Serves 4

Estimate for one serving

• 320 cal
• 28g protein
• 28g carbs
• 9g fat
• 3g fiber

Every recipe here is free to read.

Ingredients

• 1 lb boneless skinless chicken breasts
• 1 tbsp olive oil
• 3 medium (about 1 1/2 cups sliced) carrots
• 3 (about 1 cup sliced) celery stalks
• 1 medium (about 1 cup diced) yellow onion
• 3 garlic cloves
• 8 cups chicken broth
• 2 cups dried egg noodles
• 1 tsp dried thyme
• 2 dried bay leaves
• 1/4 cup chopped fresh parsley
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. 1Pat the chicken breasts dry and season both sides with salt and black pepper.
2. 2Heat the olive oil in a large Dutch oven or soup pot over medium-high heat.
3. 3Add the seasoned chicken breasts and cook for 4-5 minutes per side until lightly browned. Remove chicken to a plate (it will finish cooking later).
4. 4In the same pot, add the diced onion, sliced carrots, and sliced celery. Cook for 5-6 minutes until vegetables begin to soften.
5. 5Mince the garlic and add it to the pot; cook for 1 minute until fragrant.
6. 6Pour in the chicken broth, add the thyme, bay leaves, remaining salt, and black pepper. Stir to combine and bring to a boil.
7. 7While the soup is coming to a boil, shred the partially cooked chicken using two forks.
8. 8Once boiling, add the shredded chicken back to the pot. Reduce heat to medium-low and simmer for 10 minutes.
9. 9Add the egg noodles to the simmering soup and cook according to package directions, usually 8-10 minutes, until al dente.
10. 10Remove the bay leaves. Stir in the chopped fresh parsley. Taste and adjust seasoning with additional salt and pepper if needed.
11. 11Ladle into bowls and serve hot with crackers or crusty bread if desired.