Chicken Noodle Soup
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Chicken noodle soup is the original feel-good food — warming, nourishing, and deeply satisfying. This from-scratch version is simpler than you might think: cook whole chicken breasts directly in the broth, shred them, then finish with egg noodles and tender vegetables. The broth develops real body from the chicken as it simmers, resulting in a soup that tastes like it's been cooking all day — in under 40 minutes.
Ingredients
- 1.5 lbs boneless chicken breasts or thighs
- 8 cups chicken broth
- 3 carrots, sliced
- 3 stalks celery, sliced
- 1 onion, diced
- 4 cloves garlic, minced
- 2 cups egg noodles
- 2 tbsp olive oil
- 1 tsp dried thyme
- 1 tsp dried parsley
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Heat olive oil in large pot over medium heat
- Add onion, carrots, and celery; cook 5-6 minutes until softened
- Add garlic; cook 1 minute
- Add chicken broth, thyme, and whole chicken breasts
- Bring to boil, reduce heat, and simmer 15-20 minutes until chicken is cooked through
- Remove chicken and shred with two forks
- Return shredded chicken to pot
- Add egg noodles and cook 8-10 minutes until tender
- Season with salt, pepper, and dried parsley
- Garnish with fresh parsley before serving
Notes
Using chicken thighs instead of breasts adds even more flavor and richness to the broth. Add the egg noodles right before serving — they get mushy if they sit in the hot soup too long.
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