Description
A simple and comforting One-pot Chicken Noodle Soup recipe, perfect for a quick and easy homemade meal.
Ingredients
- 1 tbsp olive oil
- 1 lb boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
- 1 cup chopped yellow onion
- 1 cup chopped carrots
- 1 cup chopped celery
- 2 cloves garlic, minced
- 8 cups chicken broth
- 1 tsp dried thyme
- 1/2 tsp dried rosemary
- 1 bay leaf
- 8 oz egg noodles
- 1/2 cup fresh parsley, chopped
- Salt and freshly ground black pepper to taste
Instructions
- Heat olive oil in a large pot or Dutch oven over medium-high heat. Add chicken pieces and cook until lightly browned on all sides, about 5-7 minutes. Remove chicken from the pot and set aside.
- Add onion, carrots, and celery to the pot. Sauté for 7-10 minutes until vegetables are softened.
- Add minced garlic and cook for 1 minute until fragrant.
- Pour in chicken broth, dried thyme, dried rosemary, and bay leaf. Bring the mixture to a boil.
- Return the cooked chicken to the pot. Reduce heat to medium-low, cover, and simmer for 10-15 minutes to allow flavors to meld and chicken to cook through.
- Stir in egg noodles. Increase heat to medium and cook for 8-10 minutes, or according to package directions, until noodles are tender. Stir occasionally to prevent sticking.
- Remove the bay leaf. Stir in chopped fresh parsley. Season with salt and freshly ground black pepper to taste.
- Ladle into bowls and serve hot.
Notes
- You can use leftover cooked chicken if desired; add it back in step 5 along with the broth.
- Ensure you stir the noodles frequently in step 6 to prevent them from sticking to the bottom of the pot.