Description
Make this classic chicken noodle soup in one pot for a deeply comforting, nourishing meal. Cooking the chicken directly in the broth infuses incredible flavor, making this taste like old-fashioned chicken soup from your grandmother’s kitchen.
Ingredients
Scale
- 3 quarts good quality chicken broth
- 1 pound boneless, skinless chicken breasts or thighs
- 2 tablespoons olive oil
- 1 large yellow onion, chopped
- 3 carrots, peeled and sliced
- 3 celery stalks, sliced
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 bay leaf
- 8 ounces egg noodles
- 1/2 cup fresh parsley, chopped
- Salt and black pepper to taste
Instructions
- Pour the chicken broth into a large stockpot or Dutch oven. Add the whole chicken pieces (breasts or thighs) to the broth. Bring the liquid to a gentle simmer over medium heat.
- Once simmering, reduce the heat to low, cover the pot, and cook the chicken for 15 to 20 minutes, or until fully cooked through.
- Carefully remove the cooked chicken from the broth and set it aside to cool slightly. Keep the broth simmering gently.
- While the chicken cools, add the olive oil to the pot with the broth. Add the chopped onion, carrots, and celery. Cook for about 5 to 7 minutes until the vegetables begin to soften.
- Add the minced garlic, dried thyme, and bay leaf to the vegetables. Cook for 1 minute until fragrant.
- Shred the cooled chicken using two forks. Return the shredded chicken to the pot.
- Increase the heat to medium and bring the soup back to a steady simmer. Add the egg noodles and cook according to package directions, usually 6 to 8 minutes, until tender.
- Remove and discard the bay leaf. Stir in the fresh parsley. Season generously with salt and pepper to your taste. Serve this hearty soup hot.
Notes
- For the richest flavor, use bone-in, skin-on chicken pieces initially, remove them before adding vegetables, shred the meat, and return it to the pot.
- If you need a quick chicken noodle soup hack, you can substitute 3 cups of the broth with water and use 2 cups of shredded rotisserie chicken added in step 6.
- This soup freezes well. If freezing, cook the noodles separately and add them when reheating to prevent them from becoming too soft.
- Prep Time: 15 min
- Cook Time: 40 min
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 350
- Sugar: 5
- Sodium: 650
- Fat: 10
- Saturated Fat: 2
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 38
- Fiber: 4
- Protein: 30
- Cholesterol: 95