Description
Enjoy a classic, homemade chicken noodle soup that’s ready in just 30 minutes. This comforting and delicious recipe is perfect for a quick, satisfying meal.
Ingredients
– 2 tablespoons olive oil
– 1 medium onion, diced
– 3 carrots, peeled and sliced
– 3 celery stalks, sliced
– 3 garlic cloves, minced
– 8 cups chicken broth
– 2 boneless, skinless chicken breasts, shredded or cubed
– 8 ounces egg noodles
– 2 bay leaves
– 1 teaspoon dried thyme
– Salt and black pepper to taste
– Chopped fresh parsley for garnish
Instructions
1. – In a large pot or Dutch oven, heat the olive oil over medium heat.
2. – Add the onion, carrots, and celery. Cook for 5-7 minutes, stirring occasionally, until the vegetables are softened.
3. – Stir in the garlic and cook for 1 minute, until fragrant.
4. – Pour in the chicken broth and add the chicken, bay leaves, and thyme. Season with salt and pepper.
5. – Bring the soup to a boil, then reduce the heat and simmer for 15 minutes.
6. – Add the egg noodles and cook for an additional 8-10 minutes, until the noodles are tender.
7. – Remove the bay leaves and serve the soup hot, garnished with fresh parsley.
Notes
– For a thicker soup, you can add a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons water) and simmer for a few minutes after adding the noodles.
– Leftover soup can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.
- Prep Time: 10
- Cook Time: 20
- Category: Main Course
- Method: Stovetop
- Cuisine: American