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Description
A simple and comforting homemade chicken noodle soup recipe that’s perfect for a quick weeknight meal.
Ingredients
- 1 tablespoon olive oil
- 1 large yellow onion, chopped
- 2 medium carrots, peeled and sliced
- 2 celery stalks, sliced
- 8 cups chicken broth
- 1 pound boneless, skinless chicken breast
- 1 teaspoon dried thyme
- ½ teaspoon dried rosemary
- 1 bay leaf
- Salt and pepper to taste
- 6 ounces wide egg noodles
- 3 tablespoons chopped fresh parsley
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium heat.
- Add the chopped onion, carrots, and celery and cook until they begin to soften, about 7-8 minutes.
- Add the chicken broth, whole chicken breast, thyme, rosemary, bay leaf, salt, and pepper.
- Bring to a boil, then reduce the heat to a simmer.
- Cover and cook for 15-20 minutes, or until the chicken is cooked through.
- Carefully remove the chicken breast from the pot and place it on a plate.
- Use two forks to shred the chicken into bite-sized pieces.
- While the chicken cools slightly, add the egg noodles to the simmering broth and cook according to the package directions.
- Once the noodles are tender, return the shredded chicken to the pot.
- Stir in the fresh parsley.
- Remove the bay leaf before serving.
- Ladle into bowls and serve hot.
Notes
- You can substitute rotisserie chicken for the fresh chicken breast for an even quicker soup.
- Feel free to add other vegetables like peas or corn.
- Adjust seasonings to your preference.