Classic Chicken Noodle Soup

Image for recipe: Classic Chicken Noodle Soup
One Dish Meal
Ready in: 1h 15 mins
Serves: 6 servings
Ingredients: 10

This chicken noodle soup follows the classic clear-broth style, with tender chicken, egg noodles, carrots, celery, onion, and a light herb finish. It keeps the comfort of the original recipe while replacing canned cream soups and canned chicken with a cleaner, more recognizable homemade base.

Ingredients

1
tablespoon olive oil
1
tablespoon unsalted butter
1
piece yellow onion, finely chopped
3
pieces carrot, peeled and sliced
3
 rib celery, sliced
3
cloves garlic, minced
8
cups chicken broth, low-sodium
1 1⁄2
pounds bone-in chicken breast, skin removed
1
piece bay leaf
1
teaspoon kosher salt, plus more to taste
1⁄2
teaspoon black pepper, freshly ground
1⁄2
teaspoon dried thyme
6
ounces egg noodle, wide
2
tablespoons fresh parsley, chopped
1
tablespoon lemon juice, fresh

Instructions

1. Heat the olive oil and butter in a large soup pot over medium heat.
2. Add the onion, carrot, and celery, and cook for 6 to 8 minutes, stirring often, until the vegetables begin to soften.
3. Stir in the garlic and cook for 30 seconds, just until fragrant.
4. Pour in the chicken broth, scraping the bottom of the pot to loosen any browned bits.
5. Add the chicken breast, bay leaf, kosher salt, black pepper, and dried thyme.
6. Bring the soup to a gentle boil, then reduce the heat to maintain a steady simmer.
7. Cover partially and simmer for 25 to 30 minutes, until the chicken is cooked through and tender.
8. Transfer the chicken to a cutting board and keep the soup simmering.
9. Add the egg noodles to the pot and cook for 7 to 9 minutes, until tender but not mushy.
10. Remove the chicken from the bones, shred or chop the meat, and discard the bones and bay leaf.
11. Return the chicken to the pot and simmer for 2 minutes to warm it through.
12. Stir in the parsley and lemon juice, then taste and adjust the salt and pepper before serving.

Published on Jul 18, 2024 by Luminița