Classic Chicken Noodle Soup

Ingredients

• 1 tbsp olive oil
• 1 lb boneless, skinless chicken thighs
• 1 yellow onion, diced
• 3 carrots, peeled and sliced into coins
• 3 celery stalks, sliced
• 3 cloves garlic, minced
• 8 cups low-sodium chicken broth
• 2 bay leaves
• 1 tsp dried thyme
• 6 oz egg noodles
• 1/4 cup fresh parsley, chopped
• 1 tsp salt, plus more to taste
• 1/2 tsp black pepper

Instructions

1. Set a large 5 to 6 quart pot over medium heat and add the olive oil.
2. Season the chicken thighs with a pinch of salt and pepper, then add them to the hot pot and sear for 3 minutes per side until lightly browned (they will not be cooked through yet); transfer to a plate.
3. Add the onion, carrots, and celery to the same pot and cook over medium heat for 5 to 6 minutes, stirring occasionally, until the onion turns soft and translucent.
4. Stir in the garlic and cook for 30 seconds until fragrant, being careful not to let it brown.
5. Return the chicken to the pot, pour in the chicken broth, and add the bay leaves and thyme.
6. Raise the heat to bring the pot to a boil, then reduce the heat to low so it holds a gentle simmer (small bubbles breaking the surface, not a rolling boil), cover partially, and cook for 25 minutes.
7. Use tongs to remove the chicken thighs to a cutting board; the meat is done when it easily shreds apart with two forks.
8. While the chicken cools slightly, add the egg noodles to the simmering broth and cook for 6 to 8 minutes, until tender but not mushy.
9. Shred the chicken into bite-sized pieces using two forks and return it to the pot.
10. Remove and discard the bay leaves, stir in the parsley, salt, and pepper, and taste, adjusting seasoning as needed.
11. Ladle into bowls and serve hot.

Tips

Why You'll Love This

• One pot, simple steps, ready in under an hour
• Naturally high in protein and comforting on a cold day
• Freezer friendly without the noodles

Nutrition

Nutrition values are estimated per serving based on the ingredients used.