Description
A rich and comforting creamy chicken noodle soup, perfect for a chilly day or when you need a little pick-me-up. This recipe features tender chicken, classic noodles, and a velvety smooth broth.
Ingredients
- 2 tbsp olive oil
- 1 lb boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- 1 medium onion, chopped
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 2 cloves garlic, minced
- 8 cups chicken broth
- 1 cup milk (or half-and-half for richer soup)
- 1 tsp dried thyme
- 1/2 tsp dried rosemary
- Salt and freshly ground black pepper to taste
- 6 oz egg noodles
- 2 tbsp chopped fresh parsley, for garnish
Instructions
- Heat olive oil in a large pot or Dutch oven over medium-high heat. Add chicken and cook until browned on all sides; remove chicken and set aside.
- Add onion, carrots, and celery to the pot and cook until softened, about 5-7 minutes.
- Stir in minced garlic and cook for 1 minute more until fragrant.
- Pour in chicken broth, milk, thyme, and rosemary. Bring to a simmer.
- Return the browned chicken to the pot. Reduce heat to low, cover, and simmer for 15-20 minutes, or until chicken is cooked through.
- Remove chicken from the pot and shred it using two forks. Return shredded chicken to the pot.
- Add egg noodles to the simmering soup and cook according to package directions, usually 8-10 minutes, until tender.
- Season with salt and pepper to taste.
- Ladle soup into bowls and garnish with fresh parsley before serving.
Notes
- For a thicker soup, you can whisk together 2 tablespoons of flour or cornstarch with a little cold water to create a slurry, then stir it into the simmering soup during the last few minutes of cooking.
- Feel free to add other vegetables like peas or corn.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American