Classic Chicken Noodle Soup
A comforting and classic chicken noodle soup, perfect for a cold day or when you need a little warmth from within. This recipe focuses on fresh ingredients and a rich, flavorful broth.
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Ingredients
Gather everything before you start cooking.
Main
- 1 tbsp olive oil
- 1 lb boneless, skinless chicken breasts or thighs
- 1 medium yellow onion, chopped
- 2 medium carrots, peeled and diced
- 2 stalks celery, diced
- 6 cups chicken broth
- 1 cup egg noodles
- ½ tsp dried thyme
- ½ tsp dried parsley
- ¼ tsp black pepper
- 1 tsp kosher salt
- ½ cup fresh parsley, chopped (for garnish)
Steps
- 1
Sauté Aromatics
Heat olive oil in a large pot or Dutch oven over medium heat. Add chopped onion, carrots, and celery. Sauté for 5-7 minutes, until the vegetables begin to soften.
~7 min
- 2
Add Chicken and Broth
Add the chicken breasts or thighs to the pot. Pour in the chicken broth, making sure the chicken is mostly submerged. Add dried thyme, dried parsley, salt, and pepper.
~2 min
- 3
Simmer Chicken
Bring the soup to a gentle boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until chicken is cooked through and reaches an internal temperature of 165°F (74°C).
~20 min
- 4
Shred Chicken
Carefully remove the cooked chicken from the pot and place it on a cutting board. Shred the chicken using two forks. Return the shredded chicken to the pot.
~5 min
- 5
Cook Noodles
Increase the heat to medium-high and bring the soup back to a boil. Add the egg noodles and cook for 5-7 minutes, or according to package directions, until al dente.
~7 min
- 6
Season and Serve
Taste the soup and adjust seasonings as needed. Ladle into bowls and garnish with fresh chopped parsley.
~2 min
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