Classic American Chicken Noodle Soup
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.
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
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1
In a large pot or Dutch oven, heat 2 tbsp olive oil over medium heat.
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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.
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3
Add 2 minced garlic cloves and cook for another 30 seconds until fragrant.
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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.
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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).
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6
Remove the chicken from the pot and transfer to a cutting board. Let it cool slightly, then shred or dice the meat.
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7
Return the shredded chicken to the pot.
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8
Add 6 oz wide egg noodles to the soup and cook according to package directions, usually 6-8 minutes, until al dente.
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9
Stir in 2 tbsp chopped fresh parsley and 1 tbsp fresh lemon juice. Remove the bay leaves.
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10
Season with 1 tsp salt and 1/2 tsp freshly ground black pepper to taste.
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11
Taste and adjust seasonings as needed.
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12
Serve hot, garnished with additional fresh parsley if desired.