Description
A soul-warming chicken noodle soup recipe featuring a rich golden broth, tender chicken, and thick egg noodles.
Ingredients
1 tablespoon olive oil
1 large yellow onion, diced
3 large carrots, sliced into rounds
2 stalks celery, sliced
3 cloves garlic, minced
8 cups high-quality chicken broth
2 sprigs fresh thyme
1 bay leaf
2 cups shredded cooked chicken (breast or thighs)
2 cups wide egg noodles
1/4 cup fresh parsley, chopped
1 tablespoon lemon juice
Salt and black pepper to taste
Instructions
Step 1: Heat the olive oil in a large stockpot over medium heat. Add the onion, carrots, and celery. Cook for 5-7 minutes until the vegetables begin to soften.
Step 2: Stir in the minced garlic and cook for an additional 60 seconds until fragrant.
Step 3: Pour in the chicken broth, then add the thyme sprigs and the bay leaf. Bring the mixture to a boil, then reduce the heat and simmer for 15 minutes.
Step 4: While the soup is simmering, cook the egg noodles in a separate pot of boiling salted water according to the package directions. Drain and set aside.
Step 5: Add the shredded chicken to the stockpot and simmer for another 5 minutes to ensure the chicken is heated through.
Step 6: Remove the thyme sprigs and bay leaf. Stir in the cooked noodles, fresh parsley, and lemon juice. Season with salt and pepper to taste before serving.
Notes
Always cook your noodles separately if you plan on having leftovers to prevent them from getting mushy.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soups & Stews
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 280 kcal
- Sugar: 3g
- Sodium: 850mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 26g
- Cholesterol: 65mg
