Chicken Noodle Soup (Printer-friendly)
A comforting bowl of tender chicken, fresh vegetables, and noodles simmered in a flavorful broth.
# What You'll Need:
→ Poultry
01 - 2 boneless skinless chicken breasts (about 14 oz) or 2 chicken thighs
→ Vegetables
02 - 2 medium carrots, peeled and sliced
03 - 2 celery stalks, sliced
04 - 1 medium onion, diced
05 - 2 cloves garlic, minced
→ Broth & Seasonings
06 - 8 cups low-sodium chicken broth
07 - 1 bay leaf
08 - 1 teaspoon dried thyme
09 - 1/2 teaspoon dried parsley or 1 tablespoon fresh chopped
10 - Salt and freshly ground black pepper, to taste
→ Noodles
11 - 5 oz egg noodles or other soup noodles
→ Optional
12 - 1 tablespoon olive oil
13 - Fresh parsley, chopped, for garnish
# How To Make It:
01 - Heat the olive oil in a large pot over medium heat. Add the onion, carrots, and celery, and sauté for 5 minutes until softened. Add the garlic and cook for 1 minute more.
02 - Add the chicken breasts or thighs, chicken broth, bay leaf, thyme, parsley, salt, and pepper. Bring to a boil, then reduce heat and simmer uncovered for 20 minutes, or until the chicken is cooked through.
03 - Remove the chicken from the pot and shred it using two forks. Return the shredded chicken to the pot.
04 - Add the noodles and simmer for 8–10 minutes, or until the noodles are tender.
05 - Taste and adjust seasoning as needed. Discard the bay leaf. Ladle the soup into bowls and garnish with fresh parsley if desired. Serve hot.
# Expert Tips:
01 -
- It heals the soul and the body without needing fancy techniques.
- The simple ingredients come together to create something magical.
02 -
- Do not boil the soup vigorously once the noodles are added or they will disintegrate.
- Letting the chicken rest for a few minutes before shredding makes it much easier to handle.
03 -
- Shredding rotisserie chicken is a fantastic hack to save time on busy weeknights.
- Taste the broth before adding any salt since different brands vary in sodium content.