Description
This comforting chicken noodle soup is made with tender chicken, hearty egg noodles, and classic vegetables, all simmered in a savory broth. It’s a cozy, one-pot meal that’s ready in under an hour—perfect for busy weeknights or a comforting family dinner.
Ingredients
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1 tablespoon olive oil
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1 medium yellow onion, diced
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1 cup carrots, sliced
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1 cup celery, diced
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2 tablespoons garlic, minced
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8 cups chicken broth
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2 pounds boneless, skinless chicken breasts or thighs
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2 teaspoons black pepper, freshly ground
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1½ teaspoons kosher salt
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1 teaspoon dried oregano
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1 teaspoon fresh thyme, minced (or ½ tsp dried)
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2 bay leaves
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6 ounces egg noodles (or other small pasta)
Instructions
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In a large pot or Dutch oven, heat olive oil over medium heat.
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Add the onion, carrots, and celery. Sauté for about 4 minutes until slightly softened.
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Stir in the garlic and cook for 1 more minute.
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Pour in the chicken broth and add the chicken, salt, pepper, oregano, thyme, and bay leaves. Bring to a simmer over medium-low heat.
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Cover the pot loosely and let the soup simmer for about 15 minutes, or until the chicken is fully cooked and tender.
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Remove the chicken and shred it with two forks. Return the shredded chicken to the pot.
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Increase heat to a low boil and add the egg noodles. Cook for 6–7 minutes or until the noodles are just tender.
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Remove bay leaves. Taste and adjust seasoning if needed.
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Serve warm, garnished with chopped parsley and your favorite bread or crackers.
- Prep Time: 5 minutes
- Cook Time: 55 minutes
- Category: Dinner
Nutrition
- Serving Size: 6
- Calories: 378