Classic Chicken Noodle Soup is like a warm hug in a bowl, perfect for chilly days or when you need a comforting meal. This recipe is simple yet satisfying, with tender chicken, hearty noodles, and a flavorful broth.
Chicken breasts provide lean protein and become tender and juicy in the broth. Chicken broth forms the base of the soup, offering a rich and savory flavor. Egg noodles add heartiness, soaking up the delicious broth. Carrots, celery, and onion are classic aromatic vegetables that give the soup depth of flavor. Garlic adds a subtle, aromatic kick. Olive oil is used to sauté the vegetables, lending a mild, fruity flavor. Dried thyme and parsley enhance the soup with earthy, herbal notes.
This soup pairs beautifully with a slice of crusty bread or a fresh side salad. For a more substantial meal, serve with a grilled cheese sandwich for the ultimate comfort food combo.
Start by heating the olive oil in a large pot over medium heat. Once it’s shimmering, toss in the diced onions, carrots, and celery. Sauté them for about 5 minutes, until the onions are translucent and the kitchen smells delightful. Add the minced garlic and cook for another minute, stirring constantly to prevent burning.
Now, pour in the chicken broth and bring the pot to a gentle boil. Add the chicken breasts and reduce the heat to a simmer. Let them cook through, which should take about 20 minutes. Once done, remove the chicken from the pot and shred it using two forks. Set it aside for later.
With the chicken out, add the egg noodles to the pot. Cook them for about 10 minutes, or until they’re tender but still have a bit of bite. Once the noodles are just right, return the shredded chicken to the pot and give everything a good stir.
Season the soup with dried thyme, dried parsley, and a good pinch of salt and pepper to taste. Stir everything together, let it warm through for a couple of minutes, and you’re ready to serve!
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