Classic Chicken Noodle Soup
Rated 5.0 stars by 1 users
Cuisine
American
Servings
6
Prep Time
15 minutes
Cook Time
30 minutes
Calories
250
Ingredients
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2 tablespoons olive oil
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1 onion, chopped
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2 carrots, chopped
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2 celery stalks, chopped
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4 cloves garlic, minced
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8 cups chicken broth
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1 pound boneless, skinless chicken breasts or thighs, cooked and shredded
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1/2 teaspoon dried thyme
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1/4 teaspoon salt
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1/4 teaspoon black pepper
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6 ounces egg noodles
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Chopped fresh parsley, for garnish
Directions
Grab your large pot and set it over medium heat. Add the olive oil and let it shimmer for a few seconds. This ensures the oil is hot enough to properly sauté the vegetables without burning.
Toss in the chopped onion, carrots, and celery. Reduce the heat slightly to medium-low and cook, stirring occasionally, for about 5 minutes. This allows the vegetables to soften and release their natural sweetness, building the base flavor of the soup. Be patient; don't rush this step, as it develops a deeper flavor profile.
Add the minced garlic and cook for another 30 seconds, stirring constantly. Garlic burns easily, so keep an eye on it and don't let it brown. You want it to become fragrant and slightly softened, releasing its wonderful aroma that will permeate the entire soup.
Now comes the flavorful foundation. Pour in the chicken broth, scraping up any browned bits stuck to the bottom of the pot (these bits contain concentrated flavor you don't want to miss!). Add the dried thyme, salt, and black pepper. Give everything a good stir to combine.
Bring the broth to a boil, then reduce the heat to low and simmer gently for 10 minutes. This allows all the flavors to meld and develop a rich depth. Let the pot gurgle softly, releasing its delicious aroma into your kitchen.
After the broth has simmered, increase the heat slightly to medium-low. Add the shredded chicken, stirring gently to incorporate it evenly. Now comes the moment we've been waiting for: introduce the egg noodles! Pour them into the pot and give everything a good stir.
Cook the soup for another 5 minutes, or until the egg noodles are tender and cooked through. Be sure to taste the soup at this point and adjust the seasonings as needed
