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Chicken Noodle Soup

Chicken Noodle Soup

The ultimate comfort food, Chicken Noodle Soup is a warm and nourishing dish perfect for chilly days. With tender chicken, fresh vegetables, and hearty noodles, this easy weeknight dinner is sure to become a favorite. Make it tonight and feel the love!
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 8 servings
Course: Dinner, Soups
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tablespoons olive oil
  • 1 onion peeled and finely chopped
  • 1 carrot peeled and chopped
  • 1 celery rib chopped
  • 8 cups chicken broth (2 quarts, see note 2)
  • 3 cups cooked chicken chopped or shredded (see note 1)
  • 2 teaspoons minced fresh thyme or ½ teaspoon dried
  • 1 bay leaf
  • 8 ounces wide egg noodles
  • Salt and freshly ground black pepper, to taste
  • minced fresh parsley for garnish

Equipment

  • Saucepan
  • Oven
  • Peeler
  • Wooden Spoon
  • Chef's Knife

Method
 

  1. In a large pot or Dutch oven, heat olive oil over medium-high heat until shimmering. Add onion, carrots, and celery and cook until softened, about 5 minutes.
  2. Stir in chicken broth, chicken, thyme, and bay leaf. Bring to simmer and cook until vegetables are tender, about 15 minutes.
  3. Stir in egg noodles and cook until tender, about 5 minutes longer. Remove from heat, season to taste with salt and pepper, and garnish with fresh parsley.

Notes

  • Chicken: Leftover chicken torn into bite-sized pieces works perfectly here, or you can poach a chicken (and make broth at the same time). Cooked turkey is delicious too.
  • Chicken broth: Homemade chicken broth is ideal or you can make broth with chicken bouillon. Better than Bouillon chicken base paste is my personal preference if I’m not using homemade broth.
  • Yield: This recipe makes about 16 cups of soup, enough for 8 servings, 2 cups each.
  • Storage: Store leftovers covered in the refrigerator for up to 4 days.
  • Slow Cooker: Add the broth, chicken, carrots, celery, onion, bay leaves, and thyme to the slow cooker. Cover, and cook on HIGH for 3 hours, or LOW for 6 hours. Stir in egg noodles and cook 15 minutes longer on HIGH until the egg noodles are tender.