Chicken Noodle Soup
This Chicken Noodle Soup is a homemade classic, deliciously made from scratch, just like Grandma used to make.
Equipment
- large soup pot
Ingredients
- 1 medium yellow onion
- 3 cloves garlic minced
- 4 carrots peeled and diced
- 2 ribs celery diced
- 1 tablespoon fresh parsley minced
- 2 tablespoon olive oil
- 1 teaspoon dried basil
- 0.5 teaspoon dried thyme
- 1 leaf bay leaf
- 0.25 teaspoon black pepper freshly cracked
- 1-3 teaspoon salt divided
- 2 chicken breasts boneless, skinless
- 8 cups chicken broth
- 6 oz. egg noodles uncooked
Instructions
- Gather your ingredients.
- Dice onion, mince garlic, peel and dice carrots, dice celery, and mince the fresh parsley. Set the parsley aside.
- Add olive oil, onion, carrots, and celery to a large soup pot and cook on medium heat until vegetables have softened, about 6 minutes, stirring occasionally.
- Add the minced garlic, dried basil, dried thyme, bay leaf, black pepper, and 1 teaspoon salt to the pot. Stir and cook an additional 5 minutes.
- Add chicken breasts to pot and cover with the chicken broth.
- Cover the pot with a lid, bring it to a boil over high heat, then reduce the heat to low and simmer for one hour.
- After an hour of simmering, remove the chicken from the pot. Using two forks, pull the meat and shred it. Taste the broth and season with additional salt, if needed.
- Add the egg noodles to the pot, turn the heat up to high, and boil the noodles until tender (about 7 minutes). Return the shredded chicken to the pot.
- Finish with fresh parsley and serve hot!
Notes
You can also use bone-in chicken breasts, thighs or drumsticks. The bones will add even more flavor to the broth! Remove the bones when shredding the chicken and discard. We like to use Better Than Bouillon to keep our broth costs low.
Nutrition
Serving: 1ServingCalories: 213kcalCarbohydrates: 21gProtein: 17gFat: 7gSodium: 1263mgFiber: 2g
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