Description
A comforting and hearty chicken noodle soup made with pantry-friendly ingredients, perfect for weeknight dinners or restorative meals.
Ingredients
- 2 tablespoons olive oil
- 1 onion, diced
- 2 carrots, chopped
- 2 celery stalks, chopped
- 2 cloves garlic, minced
- 1 whole chicken (about 3–4 lbs) or 2–3 lbs bone-in chicken pieces
- 8 cups low-sodium chicken broth
- 1 teaspoon dried thyme
- 1 teaspoon salt (adjust to taste)
- 1/2 teaspoon black pepper
- 2 cups egg noodles
- Fresh parsley, chopped, for garnish
Instructions
- Heat olive oil in a Dutch oven over medium heat until shimmering.
- Add onion, carrots, and celery; sauté until softened and onion is translucent, about 5–7 minutes. Add garlic in the last 30 seconds.
- Place the chicken or pieces into the pot, pour in the broth, and add thyme, salt, and pepper.
- Bring to a gentle boil, then reduce heat to a simmer. Simmer until the chicken is cooked through: 30 minutes for pieces, 35–40 minutes for a whole chicken.
- Remove chicken, shred the meat, and discard bones and skin.
- Return the shredded chicken to the pot and add egg noodles. Simmer until noodles are tender, about 6–8 minutes.
- Taste and adjust seasoning if needed. Stir in chopped parsley just before serving.
Notes
For a brighter finish, add a squeeze of lemon and extra parsley. If using a slow cooker, let flavors meld all day.