Classic Chicken Noodle Soup
A comforting and hearty soup perfect for chilly days, featuring tender chicken, vegetables, and noodles in a flavorful broth.
Ingredients
Broth and Base
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 2 medium carrots, peeled and sliced into 1/4-inch rounds
- 2 stalks celery, thinly sliced
- 3 cloves garlic, minced
- 8 cups low-sodium chicken broth
Chicken and Seasonings
- 1 pound boneless, skinless chicken thighs
- 1 teaspoon kosher salt
- 0.5 teaspoon black pepper
- 1 bay leaf bay leaf
- 0.5 teaspoon dried thyme
Noodles and Garnish
- 1 cup uncooked egg noodles
- 2 tablespoons fresh parsley, chopped
Instructions
- Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery; cook until softened, about 5 minutes.
- Add garlic and cook until fragrant, about 30 seconds. Pour in broth, add chicken, salt, pepper, bay leaf, and thyme. Simmer for 20 minutes.
- Remove chicken, shred, and return to the pot. Add noodles and cook until tender, about 8–10 minutes.
- Discard bay leaf, stir in parsley, and serve hot.
Notes
For extra flavor, add a squeeze of lemon or a dash of hot sauce before serving.