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Classic Chicken Noodle Soup

Classic Chicken Noodle Soup
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This Classic Chicken Noodle Soup recipe is a quintessential, soul-soothing, and comforting family favorite, perfect for chilly days or when feeling under the weather. Packed with lean protein, fresh vegetables, and wholesome noodles, it provides essential nutrients. It's simple to prepare with readily available ingredients and offers great flexibility for variations, yielding a generous batch suitable for sharing or enjoying as leftovers.

Ingredients

Scale

2 tablespoons Olive oil
1.5 pounds Boneless, skinless chicken breasts or thighs
1 large Yellow onion, chopped
3 medium Carrots, peeled and diced
3 medium Celery stalks, diced
4 cloves Garlic, minced
8 cups Chicken broth (low sodium preferred)
2 cups Water
12 ounces Dried egg noodles (medium width)
1/4 cup Fresh parsley, chopped
1 teaspoon Dried thyme
1 Bay leaf
1 teaspoon Salt (or to taste)
1/2 teaspoon Black pepper (or to taste)

Instructions

  1. Prepare the Chicken: Pat the chicken breasts or thighs dry with paper towels. Season them generously with salt and pepper
  2. Sear the Chicken: Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the seasoned chicken and sear for 3-4 minutes per side until golden brown. Remove the chicken from the pot and set it aside on a plate
  3. Sauté Aromatics: Reduce the heat to medium. Add the chopped onion, carrots, and celery to the pot. Sauté for 5-7 minutes, stirring occasionally, until the vegetables begin to softe
  4. Add Garlic and Herbs: Stir in the minced garlic, dried thyme, and bay leaf. Cook for another minute until fragrant, being careful not to burn the garlic
  5. Deglaze and Simmer: Pour in the chicken broth and water. Scrape the bottom of the pot with a wooden spoon to loosen any browned bits. Return the seared chicken to the pot. Bring the mixture to a gentle boil, then reduce the heat to low, cover, and simmer for 15-20 minutes, or until the chicken cooks through
  6. Shred Chicken: Carefully remove the cooked chicken from the pot. Place it on a cutting board and shred it into bite-sized pieces using two forks
  7. Cook Noodles: Bring the soup back to a simmer. Add the dried egg noodles to the pot and cook according to package directions, usually 7-10 minutes, or until al dente. Do not overcook them
  8. Combine and Finish: Return the shredded chicken to the pot. Stir in the fresh chopped parsley. Taste the soup and adjust seasoning with additional salt and pepper as needed
  9. Serve: Ladle the hot Classic Chicken Noodle Soup into bowls and serve immediately

Notes

Use high-quality chicken broth for the best flavor foundation.

Season your chicken before searing to lock in flavor.

To prevent mushy noodles, add them only when ready to serve and cook until al dente. For leftovers, consider cooking noodles separately and adding to individual bowls.

Taste and adjust seasoning at the end, as broth sodium levels can vary.

Allow the soup to rest for a few minutes before serving for flavors to meld.

This recipe is highly adaptable: use rotisserie chicken, bone-in chicken, different pasta types (like ditalini or gluten-free noodles), or add extra vegetables like zucchini or spinach.

Store leftovers in an airtight container in the refrigerator for 3-4 days. For freezing, separate the soup base from the noodles to prevent mushiness when reheated.

Nutrition

Find it online: https://fabiloustaste.com/classic-chicken-noodle-soup/