Description
A classic and comforting homemade chicken noodle soup, perfect for a family meal.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken breasts or thighs
- 1 large onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 2 cloves garlic, minced
- 8 cups chicken broth
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and black pepper to taste
- 4 ounces egg noodles
- 2 tablespoons chopped fresh parsley
Instructions
- Heat olive oil in a large pot or Dutch oven over medium-high heat. Add chicken and cook until browned on all sides. Remove chicken and set aside.
- Add onion, carrots, and celery to the pot. Cook until softened, about 5-7 minutes. Add garlic and cook for 1 minute more until fragrant.
- Pour in chicken broth. Add thyme, rosemary, salt, and pepper. Bring to a boil.
- Return chicken to the pot. Reduce heat, cover, and simmer for 15-20 minutes, or until chicken is cooked through.
- Remove chicken from the pot and shred it. Return shredded chicken to the pot.
- Add egg noodles and cook according to package directions, usually 8-10 minutes.
- Stir in fresh parsley. Serve hot.
Notes
- For a richer broth, you can use chicken bones to make your own stock.
- Feel free to add other vegetables like peas or corn.
- Adjust seasoning to your preference.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 350
- Sugar: 5g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 90mg