Description
Classic Chicken Noodle Soup is a comforting American dish perfect for warming up on a cold day or soothing when you’re feeling under the weather. Made with tender shredded chicken, flavorful vegetables, and egg noodles in a savory broth, this soup comes together in under 45 minutes and yields 8 hearty servings.
Ingredients
Main Ingredients
- 2 tablespoon unsalted butter
- 1/2 yellow onion, chopped
- 2 cloves garlic, minced
- 2 stalks celery, sliced thinly
- 1 teaspoon kosher salt
- 1/2 teaspoon coarse ground black pepper
- 4 cups chicken broth
- 2 chicken breasts, boneless skinless
- 2 carrots, sliced
- 1 teaspoon fresh thyme
- 8 ounces egg noodles, cooked 1 minute shy of directions
Instructions
- Sauté Aromatics: Add the butter to a large dutch oven set to medium heat. Cook the chopped onions, minced garlic, sliced celery, kosher salt, and ground black pepper for 3-4 minutes until the onions become translucent and the vegetables soften.
- Add Broth and Vegetables: Pour in the chicken broth, then add the raw chicken breasts, sliced carrots, and fresh thyme. Bring the mixture to a boil.
- Simmer Soup: Reduce the heat to a low simmer and cook for about 20 minutes, allowing the chicken to cook through and flavors to meld.
- Shred Chicken: Remove the cooked chicken breasts from the pot and shred them using two forks until finely pulled apart.
- Combine and Finish: Return the shredded chicken to the soup along with the cooked egg noodles (prepared by boiling for 1 minute less than package instructions). Stir well and heat through before serving.
Notes
- Clicking on times in the instructions can be used to start a kitchen timer for easy cooking management.
- Cooking egg noodles slightly less than package instructions prevents them from becoming mushy after being added to the soup.
- Use fresh herbs like thyme for the best flavor, but dried can be substituted in a pinch at 1/3 the quantity.
- For a richer broth, consider adding a splash of white wine or a bay leaf during simmering.
