Description
A comforting chicken noodle soup made with sautéed vegetables, tender shredded chicken, savory herbs, and egg noodles. Perfect to enjoy warm on any day.
Ingredients
1 tablespoon olive oil
1 medium yellow onion, diced
1 cup sliced carrots
1 cup diced celery
2 tablespoons minced garlic
8 cups chicken broth or stock
2 pounds boneless, skinless chicken breasts or thighs
2 teaspoons freshly cracked black pepper
1 ½ teaspoons kosher salt
1 teaspoon dried oregano
1 teaspoon minced fresh thyme
2 bay leaves
6 oz egg noodles or your favorite small pasta noodles
Instructions
1. Heat the olive oil in a large Dutch oven over medium heat. Add the onion, carrots, and celery, and sauté for 4 minutes.
2. Stir in the garlic and cook for an additional minute.
3. Pour in the chicken broth and add the chicken, salt, pepper, oregano, thyme, and bay leaves. Bring the mixture to a simmer over medium-low heat.
4. Partially cover the pot with the lid slightly ajar and cook until the chicken is tender and easily shreds, about 15 minutes.
5. Remove the chicken and shred it with two forks, then return the shredded chicken to the pot.
6. Raise the heat to bring the soup to a gentle boil, then add the egg noodles.
7. Cook for 6 to 7 minutes until the pasta is al dente.
8. Serve the soup warm, garnished with fresh chopped parsley, alongside your favorite bread or crackers.
Notes
Use chicken thighs for richer flavor.
Substitute gluten-free noodles if desired.
Store leftovers in the refrigerator up to 3 days.
Reheat gently to avoid overcooking noodles.
- Prep Time: 5 minutes
- Cook Time: 22 minutes
- Category: Soup
- Method: Simmering, Sauteing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 4g
- Sodium: 850mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 80mg