Description
Warm and comforting, this classic chicken noodle soup is perfect for any occasion.
Ingredients
Scale
- 1 whole chicken (about 3–4 lbs), cut into pieces
- 8 cups chicken broth (low-sodium preferred)
- 2 cups egg noodles
- 2 medium carrots, diced
- 2 stalks celery, diced
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
Instructions
- Place the cut chicken pieces in a large stockpot.
- Pour in the chicken broth, ensuring the chicken is fully submerged.
- Bring the broth to a boil over medium-high heat. Reduce the heat and let it simmer for 25-30 minutes or until the chicken is cooked through and tender.
- Carefully take the chicken from the pot and place it on a cutting board. Let it cool slightly, then shred the meat, discarding the skin and bones.
- In the same pot, add the olive oil. Sauté the chopped onion, diced carrots, and diced celery over medium heat until softened, about 5 minutes.
- Stir in the minced garlic, dried thyme, and dried parsley. Cook for an additional minute until fragrant.
- Return the shredded chicken to the pot. Add the egg noodles and allow the mixture to simmer for about 10 minutes or until noodles are cooked al dente.
- Taste the soup, adding salt and pepper as needed to elevate the flavor.
- Once cooked, remove the pot from heat. You can garnish the soup with fresh parsley if desired for extra flavor and color.
- Ladle the soup into bowls and serve warm alongside bread or crackers.
Notes
- For added flavor, consider using homemade chicken broth.
- This soup freezes well, so make a large batch for later use.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 2g
- Sodium: 700mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 75mg