There is nothing quite like a pot of chicken noodle soup simmering on the stove. This version keeps things traditional: tender chicken, sweet carrots, celery and egg noodles in a savory, golden broth. It comes together in under an hour and makes enough for the whole table.
Ingredients
- 2 tablespoons butter or olive oil
- 1 medium onion, diced
- 3 carrots, peeled and sliced
- 3 celery stalks, sliced
- 3 cloves garlic, minced
- 8 cups chicken broth
- 1 ½ pounds boneless, skinless chicken breasts or thighs
- 2 bay leaves and 1 teaspoon dried thyme
- 3 cups wide egg noodles (about 6 ounces)
- Salt and black pepper to taste
- 2 tablespoons chopped fresh parsley
Directions
- Melt the butter in a large pot over medium heat. Add the onion, carrots and celery and cook for 5 to 6 minutes, stirring now and then, until the onion is soft.
- Stir in the garlic and cook for 30 seconds until fragrant.
- Pour in the broth and add the chicken, bay leaves and thyme. Bring to a gentle boil, then reduce the heat, cover and simmer for 15 to 20 minutes, until the chicken is cooked through (165°F / 74°C inside).
- Lift the chicken onto a cutting board and shred it with two forks. Remove the bay leaves.
- Bring the soup back to a gentle boil, add the noodles and cook for 6 to 8 minutes, or as the package directs, until tender.
- Return the chicken to the pot, season with salt and pepper, and stir in the parsley. Serve hot with crusty bread.
Cooking Tips
- Keep the noodles from getting soft: If you plan to have leftovers, cook the noodles separately and add them to each bowl.
- Add brightness: A small squeeze of fresh lemon juice just before serving lifts the flavor.
- Storage: Refrigerate leftovers within two hours and use within three to four days.
Recipes are shared for general informational purposes only. Please check ingredient labels for allergens (this recipe contains egg and wheat in the noodles). See our Disclaimer.
Simmerbrook Recipes · 4822 21st Ave, Kenosha, WI · Privacy Policy · Terms
