Chicken Soup Recipe
Make this classic chicken soup recipe with tender chicken, vegetables, and egg noodles in just 50 minutes. Perfect comfort food for cold days or when you're feeling under the weather.
Equipment
- large pot or Dutch oven
- cutting board
- knife
- measuring cups
- measuring spoons
Ingredients
- 8 cups low-sodium chicken broth
- 1 pound boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 medium yellow onion finely chopped
- 3 medium carrots peeled and sliced into 1/4-inch rounds
- 3 stalks celery thinly sliced
- 2 cloves garlic minced
- 1 teaspoon dried thyme
- 1/2 teaspoon black pepper
- 1 teaspoon kosher salt
- 2 cups wide egg noodles
- 2 tablespoons fresh parsley finely chopped
Instructions
- In a large pot or Dutch oven, heat 1 tablespoon of olive oil over medium heat. Add the chopped onion, carrots, and celery and cook, stirring occasionally, for 5-7 minutes until the vegetables have softened and the onion becomes translucent.
- Add the minced garlic and cook for 1 minute more, stirring constantly, until the garlic is fragrant.
- Pour in 8 cups of low-sodium chicken broth and add 1 teaspoon of dried thyme, 1 teaspoon of kosher salt, and 1/2 teaspoon of black pepper. Bring the broth to a gentle boil over high heat.
- Carefully add 1 pound of boneless, skinless chicken breasts to the boiling broth. Reduce the heat to a low simmer, cover the pot, and cook for 15-20 minutes until the chicken is cooked through and easily shreds with a fork.
- Remove the cooked chicken breasts from the pot and place them on a clean cutting board. Use two forks to shred the chicken into bite-sized pieces.
- Return the shredded chicken to the pot and add 2 cups of wide egg noodles. Simmer for 8-10 minutes, uncovered, until the noodles are tender.
- Remove the pot from the heat and stir in 2 tablespoons of freshly chopped parsley.
Notes
Taste the soup and adjust seasoning with more salt and pepper if desired.