Description
A warm and comforting bowl of chicken noodle soup, perfect for chilly evenings or when you’re feeling under the weather.
Ingredients
- 2 lbs boneless skinless chicken breasts
- 8 cups chicken broth or stock
- 1 tablespoon olive oil
- 2 tablespoons minced garlic
- 1 cup diced celery
- 1 cup sliced carrots
- 1 medium yellow onion, diced
- 2 teaspoons black pepper
- 1 1/2 teaspoons kosher salt
- 2 bay leaves
- 1 teaspoon dried oregano
- 1 teaspoon minced fresh thyme
- 12 oz egg noodles
- Fresh chopped parsley (optional garnish)
Instructions
- Sauté the vegetables in olive oil over medium heat until softened, about 4 minutes.
- Add the garlic and cook for an additional minute.
- Pour the chicken broth into the pot and add chicken breasts, seasonings, and bay leaves; stir well.
- Simmer the chicken partially covered for 20-25 minutes until cooked through.
- Shred the chicken in the pot using two forks and stir to combine.
- Cook the noodles in the soup for 6-7 minutes until al dente.
- Serve hot, garnished with parsley and your favorite bread.
Notes
For quicker prep, consider using rotisserie chicken. Leftovers taste even better the next day.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American