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Classic Chicken Noodle Soup

A steaming bowl of Grandma's Chicken Noodle Soup, featuring shredded chicken, wide egg noodles, carrots, celery, and a hard-boiled egg half, garnished with parsley.
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A comforting and classic chicken noodle soup recipe, perfect for chilly days or when you need a little extra warmth.

Ingredients

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  • 1 tablespoon olive oil
  • 1 pound boneless, skinless chicken breasts or thighs
  • 1 large yellow onion, chopped
  • 2 carrots, peeled and chopped
  • 2 celery stalks, chopped
  • 8 cups low-sodium chicken broth
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1 bay leaf
  • 1 cup egg noodles
  • Salt and black pepper to taste
  • 2 tablespoons fresh parsley, chopped

Instructions

  1. Heat olive oil in a large pot or Dutch oven over medium-high heat. Add chicken and cook until browned on all sides. Remove chicken from pot and set aside.
  2. Add onion, carrots, and celery to the pot. Cook until softened, about 5-7 minutes.
  3. Return chicken to the pot. Add chicken broth, thyme, rosemary, and bay leaf. Bring to a boil, then reduce heat and simmer for 20 minutes, or until chicken is cooked through.
  4. Remove chicken from the pot and shred it using two forks. Return shredded chicken to the pot.
  5. Add egg noodles to the pot and cook according to package directions, usually 8-10 minutes.
  6. Remove bay leaf. Season soup with salt and pepper to taste.
  7. Stir in fresh parsley before serving.

Notes

  • For a richer broth, you can use bone-in chicken pieces and simmer them longer, then remove the bones before shredding the meat.
  • Feel free to add other vegetables like peas or corn in the last 5 minutes of cooking.
  • This soup freezes well. Let it cool completely before transferring to airtight containers.

Nutrition

Find it online: https://kingscook.com/chicken-noodle-soup-recipe/