Classic Chicken Noodle Soup

Ingredients

• 1 tbsp olive oil
• 1 medium yellow onion, diced
• 3 carrots, sliced
• 3 celery stalks, sliced
• 3 garlic cloves, minced
• 8 cups low-sodium chicken broth
• 1 1/2 lb boneless skinless chicken thighs or breasts
• 1 tsp dried thyme
• 1 bay leaf
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 6 oz wide egg noodles
• 2 tbsp fresh parsley, chopped

Instructions

1. Heat olive oil in a soup pot.
2. Add onion, carrots, and celery.
3. Cook 6-8 minutes until softened.
4. Add garlic and thyme.
5. Cook 30 seconds.
6. Add broth, bay leaf, chicken, salt, and pepper.
7. Bring to a gentle simmer.
8. Cook chicken until it reaches 165F.
9. Remove chicken.
10. Shred into bite-size pieces.
11. Add egg noodles to broth.
12. Cook according to package timing until just tender.
13. Return chicken to soup.
14. Simmer 2 minutes.
15. Remove bay leaf.
16. Stir in parsley.
17. Taste and adjust seasoning.
18. Serve hot.

Nutrition

Chef's Notes

NOODLES: Do not overcook egg noodles. If making soup far ahead, consider cooking noodles separately and adding them to individual portions. LEFTOVERS: Noodles continue absorbing broth during storage. Additional broth may be needed when reheating.

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