A warm and comforting bowl of classic chicken noodle soup, prepared with time-honored methods to nourish body and soul. Perfect for a chilly day or when you need a taste of home.
Understanding 'Traditional'
A warm and comforting bowl of classic chicken noodle soup, prepared with time-honored methods to nourish body and soul. Perfect for a chilly day or when you need a taste of home.
Ingredients
- 1 tbsp olive oil
- 1 lb boneless skinless chicken breasts
- 8 cups chicken broth low sodium
- 2 carrots medium diced
- 2 celery stalks medium diced
- 1 onion medium diced
- 2 cloves garlic minced
- 1 tsp dried thyme
- 0.5 tsp dried rosemary crushed
- 3 cups egg noodles uncooked
- 0.25 cup fresh parsley chopped
- to taste salt
- to taste black pepper
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat. Add chicken and cook until browned on all sides, about 5-7 minutes. Remove chicken and set aside.
- Add carrots, celery, and onion to the pot. Cook until softened, about 5-7 minutes. Stir in garlic, thyme, and rosemary; cook for 1 minute more until fragrant.
- Pour in chicken broth. Bring to a simmer. Shred or dice the cooked chicken and return it to the pot.
- Add egg noodles and cook according to package directions, typically 7-10 minutes, or until tender.
- Stir in fresh parsley. Season with salt and black pepper to taste. Serve hot.
Notes
For a richer broth, roast chicken bones before simmering. Feel free to add other vegetables like potatoes or peas. Store leftovers in the fridge for up to 3 days or freeze for up to 3 months. Serve with crusty bread for a complete meal.
