Chicken Noodle Soup with Egg Noodles
Classic one-pot chicken noodle soup with poached shredded chicken, carrots, celery, garlic, and egg noodles in a savory golden broth.
Ingredients
Main Ingredients
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 3 large carrots, sliced into 1/4-inch rounds
- 3 stalks celery, diced
- 4 cloves garlic, minced
- 8 cups low-sodium chicken broth Plus more as needed.
- 1 ½ pounds boneless, skinless chicken breasts or thighs
- 1 teaspoon kosher salt Plus more to taste.
- ½ teaspoon black pepper
- 1 teaspoon dried oregano
- 1 teaspoon fresh thyme leaves Or 1/2 teaspoon dried.
- 2 bay leaves
- 6 ounces wide egg noodles
- 2 tablespoons fresh parsley, chopped For garnish.
Instructions
Cooking
- Heat the oil in a large pot over medium heat. Saute the onion, carrots, and celery about 5 minutes until softened. Add the garlic for 30 seconds.
- Add the broth, chicken, salt, pepper, oregano, thyme, and bay leaves. Bring to a boil, then simmer gently, partly covered, 15 to 20 minutes until the chicken reaches 165°F.
- Move the chicken to a board, shred it, and return it to the pot. Remove the bay leaves.
- Bring back to a gentle boil, add the egg noodles, and cook 6 to 7 minutes until just tender, adding a splash of broth if needed.
- Adjust the seasoning, ladle into bowls, and top with parsley.
Notes
Refrigerate within 2 hours and use within 3 to 4 days; noodles absorb broth, so add a splash when reheating. For freezing, freeze the soup without noodles. Nutrition is an estimate per serving (about 1 1/2 cups).