Description
This Chicken Noodle Soup with Egg Noodles is a comforting one-pot meal perfect for chilly evenings.
Ingredients
- 2 tablespoons olive oil (or vegetable oil)
- 1 yellow onion (diced)
- 2 carrots (sliced)
- 2 celery stalks (diced)
- 2 cloves garlic (minced)
- 8 cups chicken broth or stock
- 1 pound boneless, skinless chicken breasts or thighs (or rotisserie chicken)
- 1/2 teaspoon black pepper
- 1 teaspoon kosher salt
- 1 teaspoon dried oregano
- 1 teaspoon fresh thyme
- 2 bay leaves
- 8 ounces egg noodles
Instructions
1. In a large Dutch oven over medium heat, drizzle in 2 tablespoons of olive oil. Allow the oil to shimmer.
2. Add diced onion, sliced carrots, and diced celery to the hot oil. Sauté for about 4 minutes.
3. Toss in minced garlic and sauté for an additional minute until fragrant.
4. Pour in chicken broth, then add the chicken. Season with kosher salt, black pepper, dried oregano, fresh thyme, and bay leaves.
5. Bring to a gentle simmer over medium-low heat, covering with a slightly askew lid for about 15 minutes.
6. Shred the chicken directly in the broth into bite-sized pieces and stir to incorporate.
7. Increase heat to bring the soup to a low boil. Stir in the egg noodles and cook for about 6 to 7 minutes until al dente.
8. Ladle the warm soup into bowls and garnish each serving with fresh chopped parsley. Serve with crusty bread or crackers.
Notes
For added convenience, use rotisserie chicken. Fresh herbs enhance flavor, but dried work well too. Swap egg noodles for any small pasta shape, and freeze leftovers without noodles for best texture when reheated.