Chicken Noodle Soup Recipe
There’s nothing quite like a bowl of homemade chicken noodle soup to warm your soul on a cold evening or when you’re not feeling your best. It serves as an excellent antidote for a cold and is equally delightful whenever you're in the mood for some cozy comfort food.
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Ingredients
- 4 boneless skinless chicken thighs
- 1/4 teaspoon kosher salt
- 1 teaspoon olive oil
- 1/2 cup onion
- 1/2 cup celery
- 1/2 cup carrots
- 3 cloves garlic
- 4 cups low-sodium chicken broth
- 2 dry bay leaves
- black pepper
- 1 cup egg noodles
- parsley
Instructions
- 1
Sprinkle salt over the chicken pieces. Place a large pot or Dutch oven on the stove and set the heat to medium-high.
- 2
Pour in the oil, then add the chopped onion, diced celery, sliced carrot, and minced garlic. Sauté the mixture until the vegetables are tender, approximately 5 minutes.
- 3
Incorporate the chicken into the pot along with the chicken broth, 1/4 cup of water, bay leaves, and 1/8 teaspoon of black pepper.
- 4
Increase the heat to high and bring the contents to a rolling boil. Once boiling, cover the pot and lower the heat to maintain a gentle simmer. Allow the chicken to cook until it can be easily shredded with a fork, which will take about 35 minutes.
- 5
Remove the bay leaves from the pot, then use two forks to shred the chicken into bite-sized pieces and return it to the soup. Add the noodles and cook them following the instructions on the package. Finish by garnishing with parsley and serve hot.
Nutrition Information
Notes & Tips
- See Instant Pot Chicken Noodle Soup here.
- To make this a 30 minute meal, I suggest using pre-chopped veggies or a veggie chopper.
- *Use chicken breasts in place if thighs if you prefer. See notes above for variations to this recipe.