Chicken Noodle Soup
A warm and comforting bowl of Chicken Noodle Soup made with tender chicken, vibrant veggies, and hearty noodles, perfect for chilly days.
Ingredients
For the Soup Base
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 small yellow onion, diced
- 3 stalks celery, thinly sliced
- 2 medium carrots, thinly sliced
- 6 cloves garlic, minced
For the Soup
- 10 to 12 cups low sodium chicken broth 12 cups for a brothier experience
- 4 sprigs thyme or 1 teaspoon dried thyme
- 2 leaves bay leaves
- 2 pounds skinless, bone-in chicken breasts
- 1 ¼ teaspoons salt or to taste
- ½ teaspoon freshly ground black pepper or to taste
- 10 ounces Carba-Nada noodles or regular wide egg noodles
For Garnish
- Chopped fresh parsley for garnish
- Lemon wedges for serving
Instructions
Prepare the Soup Base
- Heat the olive oil and butter in a large pot over medium heat. Once hot, add the diced onion, celery, carrots, and minced garlic. Sauté until the veggies are tender, about 5-7 minutes, and the onions are translucent.
Add the Broth and Herbs
- Pour in the chicken broth, then add the thyme sprigs (or dried thyme), bay leaves, salt, and pepper. Stir everything together and bring the mixture to a gentle simmer.
Cook the Chicken
- Add the bone-in chicken breasts to the bubbling pot. Let it simmer for about 25-30 minutes, or until the chicken is cooked through and shreds easily with a fork. Once done, remove the chicken and set aside to cool.
Shred the Chicken
- When cool enough to handle, shred the chicken into bite-sized pieces, discarding any bones.
Add the Noodles
- While the chicken is cooling, toss the noodles into the pot and cook according to package instructions (usually about 8-10 minutes) until al dente.
Combine Everything
- Stir the shredded chicken back into the soup. Give everything a good mix and adjust seasoning with additional salt and pepper, if necessary.
Serve
- Ladle the soup into bowls, garnish with a sprinkle of chopped parsley, and add lemon wedges on the side for a zesty finish. Enjoy!
Notes
To ensure freshness, store leftovers in an airtight container in the refrigerator for up to 3 days. Freeze for longer storage up to 3 months. Reheat gently on the stove over low heat or in the microwave.