American Soups & Stews Weeknight Comfort Food

Classic Chicken Noodle Soup

Name: Classic Chicken Noodle Soup
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 6 servings
Cuisine: American
Ingredients: 2 tbsp olive oil; 1 each yellow onion, diced; 3 each carrot, peeled and sliced into rounds; 2 each celery, sliced; 3 each garlic, minced; 1.5 lb chicken breast, boneless, skinless; 2 l chicken stock; 1 tsp dried thyme; 2 each bay leaf; 200 g egg noodles; 2 tbsp parsley, chopped, for garnish; 1 tsp kosher salt, to taste; 0.5 tsp black pepper, to taste

A comforting, classic chicken noodle soup with tender chicken, hearty vegetables, and silky egg noodles in a savory broth. Perfect for cold days or when you need a little comfort.

⏱ 15 min prep · 45 min cook · easy

Servings

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Ingredients

30 ml olive oil
1 yellow onion diced
3 carrot peeled and sliced into rounds
2 celery sliced
3 garlic minced
675 g chicken breast boneless, skinless
2 L chicken stock
5 ml dried thyme
2 bay leaf
200 g egg noodles
30 ml parsley chopped, for garnish
5 ml kosher salt to taste
2 ml black pepper to taste

Nutritionper serving (6 total: 2110 kcal)

Calories	350
Protein	33g
Fat	10g
Carbs	31g
Fiber	3g
Sugar	4g
Sodium	1580mg

Excludes 2 ingredients without data.

Gear for this recipe

Method

1
Sautéing
Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Cook until vegetables begin to soften, about 5 minutes. The onion will become translucent and the carrots will start to brighten.
⏲ 5 min
2
Sautéing
Add garlic and cook until fragrant, about 30 seconds. The garlic will release a strong aroma.
⏲ 30s
3
Boiling
Add chicken breasts, chicken stock, thyme, and bay leaf. Bring to a boil over high heat.
4
Simmering
Reduce heat to low, cover, and simmer until chicken is cooked through and tender, about 15-20 minutes. The chicken should reach an internal temperature of 165°F and shred easily.
⏲ 17 min 30s
5
Remove chicken breasts from the pot and set aside on a cutting board. Let cool slightly, then shred into bite-sized pieces using two forks.
⏲ 5 min
6
Simmering
While chicken cools, bring the broth back to a simmer. Add egg noodles and cook until al dente, about 7-9 minutes. The noodles will be tender but still firm to the bite.
⏲ 8 min
7
Return the shredded chicken to the pot. Season with salt and pepper to taste. Remove bay leaves.
8
Ladle soup into bowls and garnish with fresh parsley. Serve hot.