Chicken Noodle Soup
Nutritional Information
Classic comfort soup with tender chicken, vegetables, and egg noodles in a rich, warming broth.
This recipe is originally for 6 servings. How many are you cooking for today?
- 1 lb boneless chicken thighs
- 8 cups chicken broth
- 2 cups egg noodles
- 2 mediums carrots, sliced
- 2 stalks celery, chopped
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- 2 pieces bay leaves
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon salt
- 1 teaspoon black pepper
Heat olive oil in a large pot. Season chicken with salt and pepper, then brown on both sides.
Remove chicken and sauté onion, carrots, and celery until softened, about 5 minutes.
Add garlic and cook 1 minute more. Return chicken to pot.
Add chicken broth, thyme, and bay leaves. Bring to a boil, then simmer 25 minutes.
Remove chicken, shred with forks, then return to pot.
Add egg noodles and cook 8-10 minutes until tender.
Remove bay leaves, stir in parsley, and adjust seasoning before serving.
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