Classic American Chicken Noodle Soup

Name: Classic American 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 yellow onion, diced; 2 carrots, sliced; 2 celery stalks, sliced; 2 garlic cloves, minced; 8 cups chicken broth; 2 bay leaves; 1 tsp dried thyme; 1/2 tsp dried rosemary; 1 1/2 lbs boneless, skinless chicken breasts; 6 oz wide egg noodles; 2 tbsp fresh parsley, chopped; 1 tbsp fresh lemon juice; 1 tsp salt; 1/2 tsp black pepper, freshly ground

A comforting homemade chicken noodle soup with tender chicken, hearty vegetables, and egg noodles in a rich, aromatic broth. The ultimate remedy for cold days and sniffles.

60 minMediumServes 6280 cal/serving

AmericanSoupStovetopStandardNut-FreeAlcohol-FreeCorn-Free

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Ingredients

2 tbsp olive oil
1 yellow onion, diced
2 carrots, sliced
2 celery stalks, sliced
2 garlic cloves, minced
8 cups chicken broth
2 bay leaves
1 tsp dried thyme
1/2 tsp dried rosemary
1 1/2 lbs boneless, skinless chicken breasts
6 oz wide egg noodles
2 tbsp fresh parsley, chopped
1 tbsp fresh lemon juice
1 tsp salt
1/2 tsp black pepper, freshly ground

Instructions

1

In a large pot or Dutch oven, heat 2 tbsp olive oil over medium heat.
2

Add 1 diced yellow onion, 2 sliced carrots, and 2 sliced celery stalks. Sauté for 5-7 minutes until the vegetables begin to soften.
3

Add 2 minced garlic cloves and cook for another 30 seconds until fragrant.
4

Pour in 8 cups chicken broth and add 2 bay leaves, 1 tsp dried thyme, and 1/2 tsp dried rosemary. Bring to a boil.
5

Add 1 1/2 lbs whole boneless, skinless chicken breasts to the pot. Reduce heat to maintain a gentle simmer, cover, and cook for 15-20 minutes until the chicken is cooked through (internal temperature of 165°F or 74°C).
6

Remove the chicken from the pot and transfer to a cutting board. Let it cool slightly, then shred or dice the meat.
7

Return the shredded chicken to the pot.
8

Add 6 oz wide egg noodles to the soup and cook according to package directions, usually 6-8 minutes, until al dente.
9

Stir in 2 tbsp chopped fresh parsley and 1 tbsp fresh lemon juice. Remove the bay leaves.
10

Season with 1 tsp salt and 1/2 tsp freshly ground black pepper to taste.
11

Taste and adjust seasonings as needed.
12

Serve hot, garnished with additional fresh parsley if desired.

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Questions

How long does Classic American Chicken Noodle Soup take?

As written, 60 minutes: 15 of prep and 45 of cooking. The longest single stretch is step 5 (20 minutes): "Reduce heat to maintain a gentle simmer, cover, and cook for 15-20 minutes until the chicken is cooked through (internal temperature of 165°F or 74°C)."

What internal temperature should Classic American Chicken Noodle Soup reach?

For Classic American Chicken Noodle Soup, the target internal temperature is 165 F (about 75 C), given in step 5. A probe thermometer removes the guesswork.

Can I use chicken thighs instead of chicken breasts in Classic American Chicken Noodle Soup?

Yes. Boneless thighs at the same weight are more forgiving and stay juicier. Give them two to four minutes longer; they are at their best around 175 F rather than 165 F. As written, the entry for Classic American Chicken Noodle Soup uses 1 1/2 lbs boneless, skinless chicken breasts.

Does Classic American Chicken Noodle Soup contain eggs?

Yes: 6 oz wide egg noodles. The full allergen list for this entry is gluten and eggs. Packaged ingredients vary by brand, so check labels if the allergy is serious.

How many calories are in Classic American Chicken Noodle Soup?

One serving (the recipe makes 6) is about 280 calories, with 24 g protein, 32 g carbohydrate and 6 g fat, plus 2 g fiber and 580 mg sodium. The figures are estimates computed from the ingredient list.

How do I store and reheat Classic American Chicken Noodle Soup?

Refrigerate Classic American Chicken Noodle Soup for up to four days, or freeze it in portions for up to three months. Reheat gently on the stovetop with a splash of water or stock to loosen it. The noodles will go on swelling in the broth; for the best texture on day two, store that part separately or cook it fresh.

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