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Healing Chicken Noodle Soup

Chicken noodle soup simmers chicken breasts with vegetables, thyme, and broth before wide egg noodles are added. Shredded chicken and fresh parsley finish each bowl of this comforting soup.
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Prep Time 15 minutes
Cook Time 35 minutes
Resting 5 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 400
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tbsp olive oil
  • 1 yellow onion medium, diced
  • 2 carrot medium, sliced
  • 2 celery rib sliced
  • 1 tsp kosher salt
  • 0.5 tsp black pepper
  • 2 cloves garlic minced
  • 1 tsp dried thyme
  • 8 cups low-sodium chicken broth
  • 1 lb chicken breast boneless, skinless
  • 2 bay leaf
  • 8 oz egg noodles wide
  • 0.25 cup fresh parsley chopped

Equipment

  • 1 6-quart Dutch oven

Method
 

  1. Heat the olive oil in a 6-quart Dutch oven over medium heat, then add the onion, carrots, celery, salt, and pepper. Cook for 6 to 8 minutes, stirring occasionally, until the vegetables begin to soften.
  2. Stir in the garlic and thyme and cook for 30 seconds, until fragrant.
  3. Add the chicken broth, chicken breasts, and bay leaves. Bring to a boil, then reduce the heat and simmer uncovered for 15 to 20 minutes, until the chicken reaches 165°F in the thickest part.
  4. Transfer the chicken to a plate, discard the bay leaves, and let the chicken rest for 5 minutes before shredding it with two forks.
  5. Bring the soup to a boil, add the egg noodles, and cook according to the package directions, usually 6 to 8 minutes, until tender.
  6. Stir in the shredded chicken and parsley and simmer for 1 to 2 minutes, until the chicken is hot throughout.

Notes

For the most tender chicken, shred it after the 5-minute rest. Refrigerate leftovers for up to 3 to 4 days; freezing is possible, though the noodles may soften, so cook and store the noodles separately if freezing. For a gluten-free option, use gluten-free noodles.