Chicken Noodle Soup
A warm and comforting chicken noodle soup packed with flavor, perfect for any day of the week.
Ingredients
For the Soup
- 1 tablespoon olive oil For sautéing the vegetables.
- 1 medium yellow onion (diced)
- 1 cup sliced carrots
- 1 cup diced celery
- 2 tablespoons minced garlic
- 8 cups chicken broth or stock Homemade broth adds great flavor.
- 2 pounds boneless, skinless chicken breasts (or thighs) Can use rotisserie chicken to save time.
- 2 teaspoons freshly cracked black pepper
- 1.5 teaspoons kosher salt
- 1 teaspoon dried oregano
- 1 teaspoon minced fresh thyme
- 2 pieces bay leaves
- 6 oz egg noodles (or your favorite small pasta noodles) Can substitute with different pasta types.
Instructions
Cooking the Soup
- In a large Dutch oven, heat the olive oil over medium heat.
- Add the diced onion, sliced carrots, and diced celery. Sauté for about 4 minutes until they begin to soften.
- Stir in the minced garlic and sauté for an additional minute.
- Pour in the chicken broth. Then add the chicken breasts or thighs, kosher salt, black pepper, oregano, thyme, and bay leaves.
- Bring the mixture to a light simmer over medium-low heat.
- Cover the pot with the lid slightly off to allow steam to escape, and cook for about 15 minutes, or until the chicken is tender.
- Using two forks, shred the chicken right in the broth.
- Bring the soup to a low boil and add the egg noodles. Cook for 6 to 7 minutes, or until al dente.
Serving
- Serve warm, garnished with fresh chopped parsley, and offer warm bread or crackers on the side.
Notes
Let the soup cool completely before storing in an airtight container in the fridge for 3 to 4 days, or freeze in freezer-safe containers for up to 3 months. You can add extra veggies like peas or corn for more nutrition. A splash of lemon juice or soy sauce can enhance flavor.